Strawberry Gazpacho

Ingredients

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)

Method

• 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