Recipe: Tomato and strawberry gazpacho

Amuse bouche or entremets between courses

When the weather is great there is nothing better than working in the garden, feeling the sun on your skin (don't forget the sunscreen) and sharing tasty food with friends outside. It is even better when you can enjoy fruit and vegetable dishes from your own garden. That is why we have joined forces with the Dutch vegetable chef Jonathan Karpathios. Together, we have developed four delicious recipes which you can enjoy all summer long, and beyond. Like this tomato and strawberry gazpacho, olive oil and flower salad*.

Vegetable recipes Thejoyofplants.co.uk

Ingredients for 4 people

  • 2 garlic cloves, crushed
  • 500 grams tomatoes
  • 1 cucumber, peeled and chopped
  • 2 red peppers, chopped
  • 4 tbsp sherry vinegar
  • 300 grams strawberries
  • 12 pansies*
  • 20 cl. olive oil, plus some extra to drizzle over the gazpacho
  • 6 nasturtium flowers
  • 4 marigolds
  • 8 Manchu tubergourd flowers
  • salt and pepper
  • You will also need: stick blender

Instructions

1. Rinse the tomatoes and remove the stalks. Cut a X in the bottom of the tomato with a knife and plunge the tomatoes into boiling water for 10 seconds. Remove them from the pan with a slotted spoon and plunge them straight into cold water in order to stop the cooking process. Then remove the skin from the tomatoes.

2. Combine one crushed garlic clove, the tomatoes, cucumber, red pepper and vinegar in a large bowl and place in the fridge overnight. Remove the vegetables from the fridge the next day, and puree them with the stick blender.

3. Hull the strawberries and puree them with the stick blende. Stir the strawberry puree into the tomato mixture. Carefully mix 20 centilitres (or more to taste) of olive oil into the gazpacho using the stick blender.

4. Season with salt and pepper. Pour the gazpacho into soup bowls, and drizzle over some olive oil. Scatter the flowers across the bowls.

Jonathan on the gazpacho

“The combination of tomato and strawberry is very unusual, and delectable to say the least. In order to mix the flavours successfully, it’s very important to prepare the gazpacho a day in advance. The most important ingredient, the olive oil, binds and complements the flavour of the strawberry with that of the tomato. Finally, the flowers make it a beautifully colourful dish. If you can’t find any edible flowers, chop a strawberry into small pieces and scatter these across the soup. This unusual dish must be served cold. This makes me really happy!”

Take a look at the other three recipes

Does this dish give you a taste for more? Check out the other three recipes that Mooiwatplantendoen.nl have created together with Jonathan Karpathios: cucumber granita, bell pepper carpaccio, spicy iced tea.

* But remember: never attempt to eat a (cut) flower or plant. Make sure you only use edible flowers from specialized vendors that are grown for consumption.