Strawberry gazpacho
for 10 people
Chill for up to 24 hours.
Ingredients
| 500 g | Strawberries, hulled and halved (Main) |
| 1 clove | Garlic, crushed |
| ½ tsp | Chopped thyme |
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Red wine vinegar |
| 1 pinch | Salt and pepper, to taste |
| ½ cup | Cucumbers, peeled, seeded and finely diced |
Directions
- Place the strawberries in a food processor and pulse, until finely chopped. Add the garlic and thyme and pulse, until puréed. Add the olive oil, vinegar and seasonings. Cover and chill for at least 4 hours.
- Serve in small jars or shot glasses topped with a little cucumber.