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Spicy strawberry and melon gazpacho
25 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 292
  • Fat about 16g
  • Carbohydrates about 30g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 200 g strawberries, chopped
  • 300 g beef tomatoes (e.g. Oxheart), chopped
  • 500 g watermelons (yields approx. 350 g), chopped
  • 1 garlic clove, halved
  • 50 g bread (e.g. ciabatta), chopped
  • 1 red chilli, chopped
  • 1 shallot, roughly chopped
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp fennel seeds, toasted, crushed
  • 1.5 tsp salt
  • 1 tsp cumin, toasted, crushed
  • 1 tbsp olive oil
  • 50 g strawberries, sliced
  • 100 g bread (e.g. ciabatta), cut into cubes
  • 2 tbsp basil, torn
  • a little olive oil
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And that's how it's done
And that's how it's done
Place the strawberries in a blender along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for at least 1 hr.
Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy and golden brown. Plate up the gazpacho, top with the croutons, strawberries and basil, drizzle with oil.

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