Strawberry gazpacho recipe with extra virgin olive oil - Reserva familiar Picual Castillo de Canena, ideal for summer.
- 500 g burs strawberries
- 500 g tomatoes mature
- 50 g red pepper
- 1 tooth garlic
- 1 tablespoon sherry vinegar
- 50 ml Extra virgin olive oil - Castillo de Canena Picual Family Reserve
Put all the ingredients in a blender and blend very well (tomatoes and strawberries without the green part, garlic without the core and pepper without the seeds).
Add salt, EVOO or vinegar to taste.
Pass the strawberry gazpacho through a sieve to make it smoother, put it in the fridge to cool.
Serve in cups and finish with a drizzle of Extra Virgin Olive Oil Reserva Familiar Picual.