Strawberry gazpacho

Strawberry gazpacho

Total: 40 min. | Active: 40 min.
lactose-free, healthy and balanced
Nutritional value / people: 289 kcal
, Fat: 17 g
, Carbohydrate: 22 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 garlic clove, crushed
100 g bread, cut into approx. 1 cm cubes
2 sprigs thyme
2 pinches salt


500 g strawberries, cut into pieces
½ cucumber (approx. 250 g), peeled, cut into pieces
1 red pepper, cut into pieces
2 dl tomato juice
2 tbsp olive oil
1 ½ tbsp red wine vinegar
1 ½ tsp salt
a little Tabasco sauce
a little pepper

To serve

100 g smoked trout fillets (organic), torn into pieces
2 sprigs basil, finely chopped
1 tbsp olive oil
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How it's done

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Heat the oil in a frying pan. Add the garlic, bread, thyme and salt, stir fry for approx. 5 mins., set aside.


Blend half of the croutons with the strawberries and all the other ingredients up to and including the salt, pass through a sieve, season.

To serve

Serve the soup in deep bowls. Top with the remainder of the croutons, the fish and basil, drizzle with oil.

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