Strawberry Gazpacho


  • 200 g cucumber, peeled, de-seeded, and coarsely chopped
  • 3 cups strawberries, hulled and coarsely chopped
  • 3 tbsp fresh lime juice
  • 1 scallion/white onion, coarsely chopped
  • 3 tbsp hot capsico (chili) table sauce
  • ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • salt, to taste
  • chive stalks, cut into three- or four-inch
  • pieces, to garnish
  • cream, to garnish
  • fresh strawberries, to garnish


  • Put all ingredients except chive stalks in a food processor and blend to get a coarse texture.
  • Taste to ensure spice and seasoning are to your preference.
  • Adjust seasoning if needed, and pour into a bowl. Refrigerate until ready to serve.
  • Put serving dishes or glasses into the fridge to chill as well.
  • Garnish with chive stalks, a hint of cream and strawberries and serve chilled.

(Courtesy : Executive Chef Aman Tandon at ThePrideHotels Ahmedabad)

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