Easy

Strawberry and tomato gazpacho with ham and egg

Name: Strawberry and tomato gazpacho with ham and egg
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 1200 g Tomato (ripe; 1,000 g soup and 200 g garnish); 250 g Strawberry (hulled; 200 g soup and 50 g garnish); 50 g Bread (soft crumb); 75 g Serrano ham (thin slices); 100 g Egg (2 eggs; weight without shells); 25 g White wine vinegar; 50 g Extra virgin olive oil; 3 g Parsley; 2 g Salt; 700 g Water (for boiling eggs; drained)

Chilled tomato and strawberry gazpacho, thickened with bread and topped with measured portions of egg and cured ham.

150 minprep

15 mincooking

4servings

1.200 kcalwhole recipe

300 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 165 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Soup More than 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Soup

Meal

LunchDinner

Preparation

Boiling

Appliances

SaucepanBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in vitamin CLow calorie

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Tomato ripe; 1,000 g soup and 200 g garnish 1200 g
Strawberry hulled; 200 g soup and 50 g garnish 250 g
Bread soft crumb 50 g
Serrano ham thin slices 75 g
Egg 2 eggs; weight without shells 100 g
White wine vinegar 25 g
Extra virgin olive oil 50 g
Parsley 3 g
Salt 2 g
Water for boiling eggs; drained 700 g

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Preparation

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Let’s get cooking

Method

Put the eggs in a saucepan with the water. Bring to a gentle boil and cook for 10 minutes. Drain, cool under running water, peel and refrigerate.
Wash the tomatoes and strawberries. Chop 1,000 g of tomato and 200 g of strawberries and mix with the bread, vinegar, oil and salt. Cover and refrigerate for 30 minutes to soften the bread.
Blend until very smooth. Keep the gazpacho covered in the fridge for at least another 90 minutes until chilled.
Dice the reserved 200 g of tomato and 50 g of strawberries. Chop the eggs and cut the ham into strips. Divide the gazpacho between four bowls and add these toppings and chopped parsley.

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