Raspberry Gazpacho recipe, a flavorful twist on a classic dish

Beat the heat with my Raspberry Gazpacho recipe! This chilled soup bursts with sweet and tangy flavours, making it the perfect way to enjoy summer fruits. Quick and easy to make, it's a great appetizer or light meal. Try this fruity twist on a classic dish and enjoy the taste of summer in every spoonful.

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• Preparation time 10 min
• Cooking time 10 min
• Total time 20 min

‍Ingredients (4 serves)

For the gazpacho

1. 2‍00 g ‍raspberries
2. One clove of Garlic
3. 1 Kg tomatoes
4. 70 g cucumber
5. 30 g green pepper
6. 50 g Onion
7. 10 g bread
8. 100 ml Extra Virgin olive oil
9. 30 ml Sherry grape vinegar
10. 2 mint leaves
11. Salt to taste

For garnish and decoration

1. ‍‍100 g Bread
2. Thyme
3. One garlic clove
4. One tbs Extra Virgin olive oil
5. Baby rocket leaves
6. Salt
7. 200 g Currant tomatoes

Elaboration

1. Wash the raspberries. Freeze 5 of them; you will use them to decorate the plate.
2. Put the rest of the raspberries in a blender or food processor, where you will blend all the ingredients.

1. Wash the tomatoes, chop them and add them to the jar.
2. Do the same with the green pepper and onion.
3. Peel the cucumber and add it too.
4. Add it half garlic, a few mint leaves, salt, and a couple of tablespoons of virgin olive oil.

1. Let's blend everything for the first time.
2. Halfway through, add the bread when you have more room in the jar.
3. Blend everything for about a minute.
4. Filter the juice obtained by passing it through a drainer to remove the seeds.

1. Put the filtered juice back into the clean jar.
2. Add the vinegar and correct the salt.
3. Blend again but add the rest of the olive oil in a thread to help its emulsion. With this, we will achieve a silkier texture.

1. If you want a more liquid texture, add water and correct it with salt and vinegar.
2. In total, keep it for another two minutes blending.
3. We have our raspberry gazpacho ready.
4. Store it in the fridge to serve it very cold.

1. Cut some bread cubes and toast them in the oven with thyme, garlic and a little oil.

I have also bought some tomatoes that surprised me while purchasing the ingredients for this recipe. They are called "groseille tomato", and I have just slowly roasted them, which has been a perfect result. This tomato becomes a lovely contrast to our recipe.

1. And finally, I crushed the frozen raspberries and select some baby leaves as the last touch.

‍You can keep it for four or five days in your fridge, thanks to its high content of natural antioxidants.

Well, I think the combination has been delicious. In addition to being a refreshing vegan tapa dish, it is super nutritious. I encourage you to try it; you will see how easy it is to make.

Have a Tasty Day!