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recipe • vegetarian

Strawberry gazpacho

Swiss top chef Daniel Lehmann from restaurant Moosegg shared one of his favourite recipes with us so you can easily recreate it and surprise your guests at home. This exclusive recipe tells you how to whip up a dazzling strawberry gazpacho. Let’s get to work!

Gazpacho

First, heat the garlic clove with a tablespoon of olive oil and fry the red and green peppers briefly. Then add the toasted bread. Add the thyme as soon as the bread becomes golden brown. When the bread is coloured enough, put it in a bowl, remove the thyme and garlic and put it aside.    Mix with the remaining ingredients, except Tabasco. Seal and leave to marinate at room temperature for three to six hours. Then mix the soup in small portions with a hand blender until creamy. Let the gazpacho cool in the refrigerator before serving. If desired, season with Tabasco, salt, and vinegar.

1 tbsp Olive oil
0,5 dl Olive oil
1 Garlic clove, crushed
50 g Red pepper, diced
50 g Green pepper, diced
40 g Toasted bread, without crust and cut into small pieces
1 sprig Thyme
300 g Strawberries, cut into four quarters
100 g Cucumber, peeled, seeded and diced
4 tsp Tomato juice
1½ tsp Red wine vinegar
½ tsp Salt
Tabasco sauce

Croutons

Heat the garlic clove with olive oil and add the toast. Add the thyme when the bread starts to take on colour. When the bread is golden, let it rest on a piece of paper towel to remove the oil. Also remove the thyme and garlic, and season with salt.

1 tsp Olive oil
Garlic clove, crushed
40 g Toasted bread, without crust and cut into small pieces
1 sprig Thyme
0,25 tsp Salt

Strawberry confit

Heat the oven to 90°C. Place the strawberries coated with olive oil on a silicone mat and sprinkle them with sugar. Bake for 1½ hours, then turn and bake again for 30 minutes. Allow the strawberries to cool, brush with olive oil and store in an airtight container.

8 Strawberries, halved lengthwise
1 tsp Olive oil
1 tsp Sugar

Now it’s time to serve your delicious dish!  

Place the gazpacho in eight chilled plates and season with freshly ground pepper. Add the remaining elements and finish with basil, fleur de sel, coarse pepper and olive oil.

En Guete!