Strawberry gazpacho recipe with extra virgin olive oil - Reserva familiar Picual Castillo de Canena, ideal for summer.
Ingredients
- 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
Instructions
- 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.