Gourmet on board: Gazpacho with strawberries, smoked salmon and caviar

Cold tomato soup from Spain enriched with strawberries and finished with smoked salmon and caviar. Light, airy and silky as a texture, fresh and healthy, but with character. Each spoon is a balanced explosion of sweet, sour, salty and marine shades.

Servings:4
Preparation time:30 minutes
Heat treatment:there is no

Necessary products

For the gazpacho:

• 2 kg of well-ripened tomatoes

• 1 cucumber

• 1/2 head yellow onion

• 1/2 kg of strawberries

• 1 red bell pepper

• 2 cloves of garlic

• 150 ml balsamic vinegar

• 150 ml of olive oil

• salt and cumin to taste

For serving:

• 300 g smoked salmon

• salmon caviar

• olive oil

Method of preparation

1. Preparation of products
   Wash and dry all vegetables and fruits well.

   • Clean the strawberries.

   • Remove the green part of the tomatoes.

   • Peel the onion.

   • Remove the seeds and the white part of the pepper.

   • From the cucumber, remove the seed part, but leave the peel.

2. Blending
   Put all the products for the gazpacho in the blender, without the olive oil.

3. Creamy texture
   Blend for about 10 minutes. While the blender is running, add olive oil in a thin, continuous stream.
   If necessary, strain through a coarse strainer to a completely smooth consistency.
   Put the gazpacho in the refrigerator to cool well.

4. The salmon
   Cut the smoked salmon into medium cubes.

5. Serving
   In a deep plate or bowl, place the salmon.
   Pour over the well-cooled strawberry gazpacho, seasoned with salt.

6. Finale
   Finish with salmon caviar and a few drops of olive oil.

Culinary tips from the boss

• Removing the cucumber seeds makes the soup lighter and easier to digest.

• The peel of the cucumber is preserved — it brings aroma, freshness and valuable nutrients.

• The olive oil is added slowly and without interruption — this is the key to a silky and enveloping gazpacho.

A drink to match

Perfectly combined with cold beerEstrella DammorAlhambra.