23 Mar 2022
José Pizarro’s strawberry gazpacho
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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
INGREDIENTS
- 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
TO SERVE
- cold sherry, preferably amontillado or palo cortado
METHOD
- 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.
- 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.
- 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.
- Serve with a cold glass of sherry.