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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This dish was created by the chefs at Seu-Xerea, a famous restaurant in Valencia, Spain. Ingredients:
1 1/2 kg strawberries |
1 -2 spring onion |
2 tablespoons balsamic vinegar |
100 g stale bread, with the crusts cut off |
salt and pepper |
50 ml olive oil |
spring onion |
red bell pepper |
green bell pepper |
yellow bell pepper |
cucumber |
1 small crouton |
Directions:
1. Put all the ingredients for the gazpacho, except the oil, in a liquidizer.
2. Whiz, adding the oil slowly so that it emulsifies with the soup.
3. Taste and season as you see fit.
4. Whiz again.
5. Serve, with a few bowls of finely chopped spring onion, bell peppers or cucumber as well as some crunchy croutons.
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