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


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:

Betty Bossi Koch-Center


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


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

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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.


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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