Tomato and strawberry gazpacho

Category: Vegetable and fruit dishes

Kitchen: spanish

Ingredients
fleshy tomatoes	2-3 pcs
Strawberry	7-10 pcs
basil	a few twigs
olive oil	1 tbsp. l
lemon juice or red wine uscus	1 tbsp. l
Tabasco	a couple of drops
salt pepper

Cooking method

Gazpacho is a cold tomato soup mixed with slices of bread, pepper, garlic, olive oil, cucumbers, onions, lemon juice, salt, spices and vinegar. Gazpacho soup is very popular in Spain, Portugal, southern France, USA, Mexico, Latin and South America.
Initially, gazpacho was made only from bread, olive oil and vinegar. It was a stew, similar to the Russian prison. So this soup was known during the Roman Empire and was prepared throughout the territory of modern Spain, Portugal, Italy and in the south of France. Overripe vegetables were used in the soup, and the gazpacho was an unappetizing greenish color. Now times are completely different and we mix with each other whatever our heart desires!
At Yu Vysotskaya I found such a beautiful and delicious soup.
And now I offer you another version of gazpacho with strawberries. Oddly enough, these two ingredients work very well with each other.
Cooking took me very little time.
Chopped strawberries and peeled tomatoes into pieces and beat them with basil in a blender. I added olive oil, lemon juice, tabasco, salt, pepper to taste, beat again. Tabasco, as you can see in the photo, I have quite a bit.
All! Done! I put it in the refrigerator for a while and poured it into plates!
We decorate at our discretion with basil, mint, strawberries. To it you can serve croutons, toasts.
The result is a very light, tasty and refreshing soup.
Many will be surprised, but tomatoes appeared in gazpacho only in the 19th century and the newfangled red gazpacho did not want to recognize for a long time and even actively resisted the innovation, continuing to prepare the traditional version with bread crumb, vegetables, olive oil, and vinegar. Moreover, in cookbooks, caspacho is more often used to refer to a stew with vegetables than a cold soup. This division, evident in the 18-19th centuries, today can confuse the untrained public - the same name is used for mashed tomato soup and the same name for a stew.
The origin of the name of this Spanish dish lies in playing with several verbs for tearing, soaking and grinding. The Spaniards still argue over name and title primacy, but the rest of the world has long embraced gazpacho as one of the main Spanish culinary brands. The dish went beyond the borders of Spain and gained international recognition, first in Spanish-speaking countries, and then around the world. Gazpacho is loved for its simplicity of preparation, fresh and clear taste, pleasant vegetable satiety and beautiful color.