Strawberry, Chilli & Lemongrass Salmorejo

The Epitome of Summer Eating. This is fresh, fruity, and hot with spice. The Lemongrass nuance adds a nod to warmer Asian Climes. Prefect for lunches al fresco.

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gazpacho, fruit gazpacho, chilled soup, cold soup, salmorejo, fruit soup

Yield: 6

Author: Suze Morrison

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Strawberry, Chilli & Lemongrass Salmorejo

Prep time: 20 MinTotal time: 20 Min

The Epitome of Summer Eating. This is fresh, fruity, and hot with spice. The Lemongrass nuance adds a nod to warmer Asian Climes. Prefect for lunches al fresco.

Ingredients

• 1kg Ripe Strawberries
• 2 Stalks Lemongrass, outer leaves removed and finely chopped
• 1 Roast Red Pepper, from a jar, finely chopped
• 1 Shallot, finely chopped
• 2 Green Finger Chillies, finely chopped (remove seeds ana membrane first)
• 1 tbsp Cherry Blossom Vinegar (or any floral vinegar such as Elderflower)
• 1 Slice Stale Sourdough, crusts removed, torn into chunks.
• 80ml Extra Virgin Olive oil, plus extra to drizzle
• Salt & Lime Juice to Season
• Cucumber, Mint & Sliced strawberries to garnish

Instructions

1. Combine all ingredients apart from the olive oil, seasoning and garnish in a large bowl. Cover and leave at room temperature overnight to infuse.
2. The next day, add 8-10 ice cubes and blend until smooth. Taste, adjust the seasoning with salt & lime juice if needed.
3. Divide between 6 bowls, garnish with cucumber, fresh herbs, sliced strawberries, and copious amounts of drizzled olive oil.

https://gourmetglow.co.uk/recipes/strawberry-chilli-lemongrass-salmorejo