It’s June and we have an abundance of gorgeous strawberries, tomatoes and basil either in the local grocers or maybe if you’re lucky the allotment.
My suggestion is you whizz up a Strawberry and Lemongrass Gazpacho and invite friends over to share it with you along with some gorgeous sourdough. Or if you’ve booked onto one of our Brunch or Supper Clubs this month you’ll be served it up as a Summer starter.
I served this up to friends this week with huge success. Here is the recipe, all you need to do is prep everything the night before and blitz the ingredients in a food processor.
750g ripe tomatoes, chopped
1 kg ripe strawberries
1 red pepper sliced and roasted
2 shallots, finely chopped
2 garlic cloves, crushed
1 bunch basil, 20g finely chopped
1 tbsp sherry vinegar
2 lemon grass, cut in half and banged about a bit
70 ml extra virgin oil - extra for drizzling
Sea Salt + black pepper
2 large slices of sourdough bread diced
1 tbsp olive oil
Put the first eight ingredients into a large bowl. Leave to infuse overnight in a cool place.
Remove the Lemongrass and put all the remaining infused ingredients into a food processor adding the extra virgin olive oil and blend until smooth. If the mixture is too thick add some water at this point. Season to taste.
Heat the oven to 180c
Put the diced sourdough into a bowl and sprinkle with olive oil to cover. Add salt and pepper and make sure that all the pieces are well covered with oil. Get a baking sheet and cover with greaseproof paper and put the now seasoned diced sourdough onto the sheet and into the oven until golden. Should take 12-15 minutes but keep an eye on them so they don’t burn.
Divide the gazpacho between 6 small soup bowls or cups and dress with the basil leaves, a drizzle of olive oil and the croutons.
Serve the gazpacho cold with lots of basil and sourdough croutons.