Looking for that culinary vacation feeling? A gazpacho on the terrace is just what you need. This cold soup originated from Spain/ Portugal and is traditionally made with tomatoes as the main ingredient, but the kitchen at SCHWARZWALD PANORAMA has created a wonderful pepper and strawberry gazpacho. The recipe we’ll reveal to you here.
Fruity, fresh, sweet, sour, and a little spicy – this recipe offers you a whole range of exciting tastes and lots of vitamins. The SCHWARZWALD PANORAMA has a beautiful outdoor terrace with views of the Black Forest and the spa town of Bad Herrenalb. In the summer, you can enjoy this delicious cold dish right there.
Make your own bread chips
The bread chips from this pepper and strawberry gazpacho recipe are also a great way to use up old bread (perfect for zero-waste kitchen). You can also store bread chips for a long. Just allow them to dry completely and store them in a sealed glass or stainless-steel container with a lid. In this recipe, we seasoned the chips with salt and pepper, but you can get really creative! Try different combinations of herbs, curry powder, or maybe a sweet version?
By the way, chips and gazpacho are also perfect to take away! Whether for a barbecue with friends, lunch at the office, or on a hike!
Bell pepper and strawberry gazpacho with bread chips and sprouts
Equipment
- Food processor
Ingredients
- 4 red peppers
- 200 g ripe strawberries
- 50 g olive oil
- 20 g soy sauce
- 40 g sweet rice wine vinegar
- 40 g cranberries dried (organic)
- 4 g paprika powder sweet
- 1 g cayenne pepper ground
- salt
- 400 g bread
- 100 g soy yogurt
- 100 g sprouts
Instructions
Bread chips
- Cut the bread into wafer-thin slices by hand.
- Spread on the baking tray and drizzle with a little olive oil.
- Season with salt and pepper and bake in the oven at 130°C (266 °F) for 10-20 minutes until dry and crispy.
Gazpacho
- Wash and deseed the peppers and roughly chop them in a blender with the washed strawberries.
- Add the olive oil, sauce, sweet rice wine vinegar, cranberries and spices and blend everything together, first on a low setting and then on the highest setting for approx. 1-2 minutes until frothy and creamy.
- Divide between four soup bowls.
- Serve with the bread chips, plant-based yogurt and sprouts on small plates so that the soup can be individually enriched.
Do you have any other alternative gazpacho recipes? Share them in the comments!
And don’t forget to save the recipe to Pinterest!
