This is a super easy and refreshing dish. Ideal for the summer and a great way to eat a variety of fruits and veggies. The kombucha substitutes the vinegar, making this gazpacho fruitier and slightly sweeter.
The key to a successful gazpacho is the quality of the ingredients, especially the olive oil and tomatoes. Because it can keep for a week in the fridge, you can have it as a shot of vitamins and minerals before each meal, or serve it as a main dish.
Level: Easy Time: 20 min Servings: 2 - 4
400 g good quality tomatoes, chopped
400 g strawberries, chopped
50 ml olive oil
1/2 bottle of Ragi strawberry kombucha
1 small cucumber, chopped
1/2 small courgette
1/2 yellow or red bell pepper, chopped
1/2 onion, chopped
1-2 garlic cloves, chopped
Salt and pepper
Blend all the ingredients until smooth.
You can adjust the consistency by adding more water or kombucha if you like it liquid, or by adding bread if you prefer it thicker and creamier.
Serve in cocktail glasses and garnish with cucumber and strawberry slices. Or serve in bowls and top with chopped cucumber, pepper, tomato, and strawberries.
*Note: You can substitute the strawberries for apricot or peaches, and the strawberry kombucha for apricot kombucha 👌For an umami and good gut bacteria boost, you can also add a bit of the liquid from your kimchi jar. Delicious!