We love soups! But what if it's too hot for stews, if pumpkin season is over, or the kids don't want to eat barley anymore? The best solution comes from Spain: in the form of gazpacho! This cold soup is healthy, tastes wonderfully fresh, and can be varied in so many ways.
The original gazpacho, a recipe from the time of the Moors, was based on garlic, cucumbers and bread – the better-known red version with tomato and peppers was only invented after Columbus brought these new vegetables from South America to Europe.
We were also in the mood for something red this week... and because the first strawberries are so beautiful right now, our head chef Thomas created a wonderful strawberry gazpacho for us this week.
We are absolutely thrilled and wouldn't mind having this fruit bomb on our table every day!
Ingredients for 4 people:
- 2 red bell peppers
- 2 celery stalks
- 1-2 white onions
- 2 onions
- 2 carrots
- 3-4 ripe tomatoes
- 1/4 zucchini
- 1 small garden cucumber
- 2 cloves of garlic
- 2 tbsp tomato paste
- 1-2 tsp Piment d'Espelette (to taste)
- 150 grams of strawberries
- salt and pepper
- a little olive oil
- Sardines for frying with oriental spices , La Belle-Iloise
Preparation:
Peel the bell peppers, remove the core and seeds, and cut into small pieces. Peel the carrots, onions, and garlic, and cut them into small pieces along with the celery and zucchini.
Briefly sauté the vegetables in a hot pot with olive oil (about 2-3 minutes). Season with a little salt, pepper and Espelette pepper, add the tomato paste and sauté for about 1 minute.
Remove the pot from the heat and let the vegetables cool. Wash the tomato, cucumber, and strawberries, cut them into small pieces, and mix them into the cooked vegetables.
Remove the sardines from the can and add the marinade to the vegetables.
Then, using a hand blender or mixer, finely puree everything, adding a little olive oil to make the gazpacho nice and smooth.
Optionally, you can pass everything through a fine sieve at the end to eliminate any remaining seeds and pieces. If you prefer a coarser texture, you can skip this step.
Now season the soup again with salt, pepper, and allspice, and serve with the sardine (fried or cold, both taste good!). Enjoy!
Our conclusion: This soup is a wonderful, aromatic, simple, quick, and healthy summer meal that can be varied to suit your mood. Our answer to the green smoothie craze!
Wine recommendations:
As a suitable wine pairing, we recommend the Coteaux d'Aix-en-Provence Rosé 2024 Villa Madeleine .
The bouquet unfolds seductive aromas of white-fleshed fruits such as vineyard peaches, complemented by delicate herbal notes of tarragon, bergamot, and linden blossom. On the palate, it is finely chiseled and refreshing with a subtle hint of fresh ginger that provides a pleasant liveliness.
Alternatively, we recommend the Truques Rosé 2024 - Douro from Quevedo . This refreshing, fruit-forward rosé combines surprise, lightness, and pure enjoyment in every sip, making it ideal for warm days and convivial gatherings with friends.
