Strawberry Gaspacho
Serves 2:
2 or 3 nice ripe red tomatoes
A dozen strawberries
A stalk of celery (without the leaves)
One to 2 pinches of Espelette pepper
Olive oil
Flower of salt
A few basil leaves
2 slices of Morgenbrød with almonds
In a blender, mix the tomatoes, strawberries, celery, 2 tablespoons of olive oil, a little Espelette pepper and 2 pinches of fleur de sel. Pour the gazpacho into soup plates. Decorate with pieces of Morgenbrød (previously toasted for more crunchiness!) and beautiful basil leaves and flowers. Enjoy!
Retrouvez-nous aussi sur Instagram et Pinterest
et découvrez nos rituels wellness
