Rhubarb and strawberry gazpacho

Rhubarb and strawberry gazpacho

Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 296 kcal
, Fat: 17 g
, Carbohydrate: 23 g
, Protein: 5 g

Ingredients

4 person

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@bettybossi.ch

Gazpacho

400 g strawberries, cut in half or into quarters
300 g rhubarb, cut into approx. 2 cm pieces
2 tomatoes, cut into pieces
1 red onion, cut into pieces
½ tsp pink peppercorn
2 tbsp white port
2 tbsp olive oil
2 dl vegetable bouillon, chilled
salt to taste

Topping

1 tbsp olive oil
50 g toast bread, cut into cubes
100 g strawberries, cut into cubes
50 g rhubarb, finely chopped
50 g Kalamata olives
½ red onion, cut into thin slices
½ tsp pink peppercorn, finely crushed
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How it's done

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Gazpacho

Add the strawberries with all the other ingredients up to and including the stock, puree, season with salt. Cover the gazpacho and chill for approx. 1 hr.

Topping

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

Good to know
Tip: If you don’t like raw rhubarb, you can sauté the rhubarb in 1 tbsp of water in a covered pan for approx. 1 min., then leave to cool and puree with the other ingredients.

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