Would you like to try out a new refreshing soup recipe, excellent for a light summer lunch?
Gazpacho soup is an incredibly simple, smooth, and refreshing option to cool and hydrate your body on a hot summer day. Whether you serve it for lunch or dinner, it will delight your senses and cool you as well. And because we love creative fireworks when it comes to recipes, we have prepared a unique version of gazpacho soup – with mint and strawberries!
This soup of Spanish origin is a must on the summer menu, whether enjoyed plain, with various toppings or with crunchy and spicy croutons.
Recipe for gazpacho soup with mint and strawberries
You will need the following ingredients:
- 300 g well-ripened tomatoes
- 700 g well-ripened strawberries
- A handful of fresh mint leaves
- One red pepper
- One medium white onion
- A clove of garlic
- One tablespoon of apple cider vinegar
- 75 ml extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional)
How to prepare gazpacho soup
Wash the tomatoes, strawberries, and mint well. Set them aside to dry in a sieve or on a paper towel. Cut the tomatoes into quarters, then remove the stems of the strawberries and cut them into halves or quarters, depending on their size. Put everything in a bowl, also adding the finely chopped onion and garlic. Add salt and pepper, then add the vinegar and leave everything to infuse overnight in the fridge.
The next day, remove the bowl from the fridge and add freshly chopped mint. Do not chop mint too long in advance and do not add it whole – the aim is to release the fresh flavors just as you use the ingredient!
Mix well, then put everything in the bowl of a blender, along with the olive oil. Blend until you obtain a smooth mixture. If you find the soup too thick, add some more cold water until you reach your preferred consistency.
You can serve the soup plain or add a few fresh basil leaves on top for garnish. Enjoy!