Gazpacho with Tomato & Strawberry by Alexandros Tsiotinis

🥣 For gazpacho

• 1 kg of tomatoes
• 200gr strawberries
• 2 red peppers
• 1 white onion
• 1 clove of garlic without the sprouts
• 7.5gr toast bread
• 25gr milk
• 100gr olive oil (fresh oil)
• Tomato paste
• Salt & pepper
• 2-3 drops of hot pepper sauce

Method

1. Cut the tomatoes, peppers, onion and into thin slices
   put them all together in a pan along with the strawberries.
2. Add the bread and milk.
3. Continue with the garlic (chopped), the tomato paste, the
   oil, salt, pepper, hot pepper sauce and stir
   good.
4. Let marinate overnight ideally.
5. The next day, beat well in a blender to obtain the
   our soup velvety texture.
6. Pass through a sieve (optional), fix in salt and keep
   in the fridge.

🥯 For the bruschetta

• 2-3 slices of sourdough bread
• Salt & pepper
• Olive oil

Method

1. Heat a non-stick pan, add olive oil and bake the slices of bread on both sides.
2. Season well.

🥑 For the avocado spread

• 350gr peeled avocado
• 80gr chopped tomato
• 3-4 strawberries in cubes
• 20gr olive oil
• Salt & pepper
• 2-3 drops of hot pepper sauce

Method

1. Put the avocado in a bowl and mash it with a whisk
   pastry or even a fork.
2. Add the tomato, strawberries and olive oil.
3. Stir, season with salt and pepper and taste.
4. Correct the taste with the hot pepper sauce

Enjoy!