Delicious, plump strawberries are not all about desserts or snacks – this gazpacho can be anything from a colourful starter to an impressive aperitif in a shot glass. Allow 2-3 hours standing time. Serves 4 as an entrée.

Strawberry gazpachos

INGREDIENTS: ​

• 2 x 250g punnets (2 cups) strawberries, hulled
• 1 garlic clove, chopped
• 1/2 onion, chopped
• 1/2 red capsicum, chopped
• 2 Lebanese cucumbers, seeds removed, chopped
• 1 small bunch tarragon
• 1/4 cup (60ml) balsamic vinegar
• 1/2 cup (125ml) extra virgin olive oil, plus extra to serve
• 1 cup (250ml) tomato juice
• Thinly sliced Spanish jamon or prosciutto, to serve
• Croutons, to serve
• Edible flowers (see note), to serve

METHOD:

1. Reserve 2 strawberries for garnish. Place the remaining strawberries in a glass or ceramic bowl with the garlic, onion, capsicum, cucumber, tarragon, vinegar and oil, then roughly crush with a fork or potato masher. Cover and stand for 2-3 hours to allow the flavours to develop.
2. Use a stick blender to puree the strawberry mixture until smooth. Alternatively, puree in batches in a blender. Pass the puree through a sieve into a clean bowl, pressing down with the back of a spoon to extract as much juice as possible and discarding the solids.
3. Stir in the tomato juice, then season. Chill for at least 30 minutes.
4. Finely chop the reserved 2 strawberries. Ladle the chilled soup into bowls, top with the jamon or prosciutto and drizzle with the extra oil.

 
NOTE:

• Serve garnished with the chopped strawberries, croutons and edible flowers if desired.