Gaspacho de Morangos

Name: Gaspacho de Morangos
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: Mediterranean
Ingredients: 300 g tomate-chucha Tomato; 45 g pepino Cucumber; 20 g pimento encarnado Red Pepper; 30 g cebola roxa Red Onion; 15 g miolo pão Alentejano Bread; 200 g morangos Strawberry; 13,5 ml vinagre vinho tinto ou Xerez Red Wine Vinegar; 30 ml sumo de tomate Tomato; 20 ml azeite Olive Oil; 2 pedras gelo Ice

Independent adaptation of a publicly published José Avillez recipe. Not affiliated with, sponsored by, or endorsed by José Avillez.

José Avillez's Gaspacho de Morangos, from the published recipe.

Ratio

Red Wine Vinegar 14 mlTomato 30 mlOlive Oil 20 ml

Ingredients

Tomato — 300 g tomate-chucha
Cucumber — 45 g pepino
Red Pepper — 20 g pimento encarnado
Red Onion — 30 g cebola roxa
Bread — 15 g miolo pão Alentejano
Strawberry — 200 g morangos
Red Wine Vinegar — 13,5 ml vinagre vinho tinto ou Xerez
Tomato — 30 ml sumo de tomate
Olive Oil — 20 ml azeite
Ice — 2 pedras gelo

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Adapted from a José Avillez recipe (José Avillez / Observador).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from José Avillez / Observador (published as “Gaspacho de Morangos”). Full citation lives in Provenance.