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Strawberry Gazpacho

Strawberry gazpacho recipe


Serves 4

  • 750g strawberries
  • 1 nectarine
  • A few raspberries
  • 60g icing sugar
  • 7 mint leaves
  • 3 tablespoons virgin pistachio oil
  • 2 teaspoons lemon vinegar
  • 1 1/2 tablespoons raspberry vinegar
  • For decoration: a few drops of balsamic vinegar or traditional cherry balsamic vinegar of Modena (aged for 12 years)


  • Wash and dry the strawberries and remove their stalks. Cut them into large pieces and place them in a blender.
  • Add the icing sugar, washed and dried mint leaves, lemon vinegar, balsamic vinegar and virgin pistachio oil. Mix.
  • Separate into bowls and mix in the slices of nectarine and some raspberries. Keep refrigerated for at least one hour.
  • Serve chilled after adding a few decorative drops of oil

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