Strawberry gazpacho

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 289 Kcal, 9g Protein, 22g Carbohydrates, 17g Fat


  • Croutons
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 100 g bread, cut into approx. 1 cm cubes
  • 2 sprigs thyme
  • 2 pinches salt
  • Soup
  • 0.5 cucumber (approx. 250 g), peeled, cut into pieces
  • 500 g strawberries, cut into pieces
  • 2 dl tomato juice
  • 1 red pepper, cut into pieces
  • 2 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 1.5 tsp salt
  • a little pepper
  • a little Tabasco sauce
  • To serve
  • 100 g smoked trout fillets (organic), torn into pieces
  • 2 sprigs basil, finely chopped
  • 1 tbsp olive oil

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  • Croutons

    Heat the oil in a frying pan. Add the garlic, bread, thyme and salt, stir fry for approx. 5 mins., set aside.
  • Soup

    Blend half of the croutons with the strawberries and all the other ingredients up to and including the salt, pass through a sieve, season.
  • To serve

    Serve the soup in deep bowls. Top with the remainder of the croutons, the fish and basil, drizzle with oil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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