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23 Mar 2022

José Pizarro’s strawberry gazpacho

José Pizarro’s strawberry gazpacho
Andalusia by José Pizarro (Hardie Grant, £26) Photography ©Emma Lee
Spanish chef and author José has four restaurants in London and opened his fifth restaurant, The Swan Inn, in Surrey, in 2019. He has written five critically acclaimed Spanish cookbooks; his most recent book Andalusia was published in 2019 and his next, The Spanish Home Kitchen, is out in June. See him on the Main Stage, Saturday 16 July.

Serves 6
Takes 20 mins, plus overnight chilling


  • 300g vine-ripened tomatoes, chopped
  • 700g ripe strawberries, with a few reserved for garnish
  • 1 roasted red pepper, sliced
  • 1 small shallot, finely chopped
  • 1 small garlic clove, crushed
  • 1 tbsp sherry vinegar
  • 75ml extra virgin olive oil, plus extra for drizzling
  • sea salt and freshly ground black pepper
  • olive oil, for drizzling and frying
  • 2 slices sourdough, diced
  • basil leaves and edible flowers, to garnish


  • cold sherry, preferably amontillado or palo cortado


  1. Combine all the ingredients except the olive oil, sourdough and garnishes in a large bowl, and leave to infuse overnight. The next day, add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.
  2. Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for 4-5 mins, until golden. Drain on kitchen paper and sprinkle with sea salt.
  3. Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons. Finish with a drizzle of extra virgin olive oil and some sea salt.
  4. Serve with a cold glass of sherry.

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