receta de gazpacho de fresas y aove
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
  • Salt
  • 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.