Strawberry gaspacho

Strawberry gaspacho


Serves 4


  • Wash and dry the strawberries and remove their stalks. Cut them into large pieces and place them in a blender.
  • Add the icing sugar, washed and dried mint leaves, lemon vinegar, balsamic vinegar and virgin pistachio oil. Mix.
  • Separate into bowls and mix in the slices of nectarine and some raspberries. Keep refrigerated for at least one hour.
  • Serve chilled after adding a few decorative drops of oil.

Bon appétit !