Spicy strawberry and melon gazpacho

Spicy strawberry and melon gazpacho

Total: 1 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 292 kcal
, Fat: 16 g
, Carbohydrate: 30 g
, Protein: 5 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Gazpacho

200g strawberries, chopped
300g beef tomatoes (e.g. Oxheart), chopped
500g watermelons (yields approx. 350 g), chopped
50g bread (e.g. ciabatta), chopped
1 shallot, roughly chopped
1 garlic clove, halved
1 red chilli, chopped
3tbsp olive oil
2tbsp red wine vinegar
1tsp fennel seeds, toasted, crushed
1tsp cumin, toasted, crushed
1 ½tsp salt

Croutons

1tbsp olive oil
100g bread (e.g. ciabatta), cut into cubes
50g strawberries, sliced
2tbsp basil, torn
a little olive oil
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How it's done

Gazpacho

Place the strawberries in a blender along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for at least 1 hr.

Croutons

Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy and golden brown. Plate up the gazpacho, top with the croutons, strawberries and basil, drizzle with oil.

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