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Strawberry & Tomato Gaspacho (v) Recipe

Name: Oporto Fooding House & Wines Strawberry & Tomato Gaspacho (v) Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups ripe strawberries, hulled; 2 cups Campari tomatoes, quartered; 1 cup English cucumber, peeled, seeded and chopped; 1 cup fresh arugula, packed; 0.5 cup fresh basil leaves, packed; 3 tbs extra-virgin olive oil; 2 tsp sherry vinegar (or red wine vinegar); 1 tsp fresh lemon juice; 0.25 cups cold water (to thin as needed); 1 clove garlic cloves, peeled; 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cup mini cucumber, thinly sliced (for garnish); 0.25 cup small Campari tomato, diced (for garnish); 2 tbsp fresh basil leaves, chiffonade; 0.25 cup microgreens or extra arugula (optional); 1 tsp olive oil (for finishing); 0.5 tsp fresh lemon zest (optional); 2 cups day-old baguette or country bread, cut into 1/2" cubes; 2 tbs olive oil; 1 clove garlic clove, smashed; 0.25 tsp fine sea salt

Inspired by Oporto Fooding House & Wine

Time1h 30m

Serves4

strawberry, cucumber, arugula, campari tomatoes, garden basil, garlic croutons

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Ingredients

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Gaspacho Base

2 cups ripe strawberries, hulled

2 cups Campari tomatoes, quartered

1 cup English cucumber, peeled, seeded and chopped

1 cup fresh arugula, packed

1/2 cup fresh basil leaves, packed

3 tbs extra-virgin olive oil

2 tsp sherry vinegar (or red wine vinegar)

1 tsp fresh lemon juice

1/4 cups cold water (to thin as needed)

1 clove garlic cloves, peeled

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

Garnish & Accompaniments

1/2 cup mini cucumber, thinly sliced (for garnish)

1/4 cup small Campari tomato, diced (for garnish)

2 tbsp fresh basil leaves, chiffonade

1/4 cup microgreens or extra arugula (optional)

1 tsp olive oil (for finishing)

1/2 tsp fresh lemon zest (optional)

Garlic Croutons

2 cups day-old baguette or country bread, cut into 1/2" cubes

2 tbs olive oil

1 clove garlic clove, smashed

1/4 tsp fine sea salt

Method

Gaspacho Base

Prep produce

Hull the strawberries and quarter larger berries if needed. Quarter the Campari tomatoes and remove cores. Peel, seed and chop the cucumber. Wash and dry the arugula and basil.

Blend

In a blender or food processor combine strawberries, Campari tomatoes, chopped cucumber, arugula, basil, 3 tbsp olive oil, 2 tsp sherry vinegar, 1 tsp lemon juice and 1 peeled garlic clove. Pulse to break down, then blend on high until mostly smooth (about 45–60 seconds).

Adjust texture & seasoning

If the soup is too thick, add up to 1/4 cup cold water and blend to reach a chilled, sip-able consistency. Season with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper, tasting and adjusting salt, acid (add up to 1/2 tsp more vinegar or lemon) or sweetness if strawberries are tart.

Chill

Transfer the gaspacho to a bowl, cover and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavors to meld and soup to be thoroughly chilled.

Garlic Croutons

Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil and 1 smashed garlic clove; spread on a baking sheet in a single layer. Sprinkle with 1/4 tsp fine sea salt. Toast in the oven 10–12 minutes, stirring once, until golden and crisp. Remove from oven and discard the garlic clove or rub croutons lightly with it for a subtle garlic finish. Cool to room temperature.

Garnish & Serve

Prepare garnish elements: thinly slice mini cucumber and dice 1 small Campari tomato. Make a basil chiffonade by stacking leaves, rolling tightly and slicing into thin ribbons.

After chilling, taste the gaspacho one last time and adjust seasoning. If desired, strain the soup through a fine mesh sieve for an ultra-smooth texture, pressing solids to extract flavor; otherwise leave as blended for a rustic texture.

To serve, ladle the chilled gaspacho into bowls or chilled cups. Drizzle about 1 tsp extra-virgin olive oil over each serving and sprinkle a few diced tomato pieces, thin cucumber slices, a teaspoon of basil chiffonade and a small handful of arugula or microgreens. Finish with a few garlic croutons per bowl and a light dusting of lemon zest if using.

Serve immediately while croutons remain crisp. Leftover gaspacho will keep covered in the refrigerator for up to 2 days; keep croutons separate to maintain crunch.