ingredients
- 2kg of pear tomatoes
- 500g of strawberries
- 1 skinless cucumber
- 200 ml of Cooldo Broths
- 60 ml of EVOO
- 1 clove of garlic (optional)
- 2 tablespoons of vinegar (your choice)
- Salt to taste
steps
- Add all the ingredients to your blender. If you prefer a creamier gazpacho, add the olive oil from the beginning to emulsify it.
- If you prefer it thinner, add the EVOO at the end.
- Refrigerate and serve very cold with some chopped strawberries and a drizzle of oil.
- If you want it to last longer, don't add the vinegar until serving.
