Hello to all our vegan friends out there! Today we propose an original version of a traditional spanish dish: the vegan gazpacho with strawberries, tomatoes and Balsamic Vinegar! Gazpacho is a cold soup which is extremely light and therefore perfect for the hotter and hotter summer days!
- 250 g of strawberries,
- 250 g of tomatoes,
- 2 slices of sandwich bread
- a cucumber,
- a small onion
- a courgette,
- a spicy red pepper
- a teaspoon of sesame seeds
- 2 tablespoons of Balsamic Vinegar of Modena P.G.I.
- One tablespoon of extra virgin olive oil
- 1/2 glass of water,
- salt to taste
Let the bread soften in a bowl with warm water. Then peel the cucumber, cut it into cubes and place it on an inclined plate. Salt lightly and allow to drain for 15 minutes
Meanwhile wash the strawberries, remove the stalk and cut them into small pieces. The clean the tomatoes, cut them into wedges and add them to the strawberries. Remove the roots and the green part of the onion, remove the first leaf and slice the white part.
At this point squeeze the bread and transfer it to a food processor. Then add the strawberries, the tomatoes, the small onion and the cucumber and mix. After that pour Balsamic Vinegar, oil and water to get a smooth velvety and season with salt. Transfer the gazpacho in a container and put in the fridge.
While the gazpacho is cooling in the fridge, clean the courgette and cut them it into thin cubes. Then wash the chili pepper, cut it in half and remove the internal seeds; finally cut it into cubes. Then arrange the vegan gazpacho in small glasses and decorate with the diced peppers and courgette. Complete the decoration with sesame seeds and serve.
Looking for other original vegan recipes? Check our Blog, we have plenty of ideas!