Borda Molí dels Fanals | Restaurante Típico en Andorra

Strawberry and tomato gazpacho

2016-06-09 12.59.07

Strawberry and tomato gazpacho


For 5 servings:

  • 500 gr of “beef heart” tomatoes
  • 500 gr of strawberries
  • 10 cl of Chardonnay vinegar
  • 200 cl of water
  • 50 cl of virgin olive oil
  • 200 cl of coconut ice cream
  • 15 prawns
  • Black sesame


  • Peel the prawns, leaving their tails on and fry them lightly.
  • Peel the tomatoes and cut them along with the strawberries into pieces.
  • Add the vinegar, the water and the olive oil and crash the paste until it becomes a liquid without any lumps.
  • For presentation: In a soup bowl, put the gazpacho. Add a scoop of coconut ice cream in the center and put the prawns all around it. You can add black sesame and a little bit of olive oil to decorate the dish.

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