50ml Castillo de Canena Family Reserve Picual EVOO
500g ripe tomatoes
50g red peppers
1 clove of garlic
1 tablespoon sherry vinegar
1 tin of lychees
Put all ingredients in a blender and blend throughly.
Remove the stems from the tomatoes and strawberries, the heart from the garlic clove and the seeds from the pepper.
Add salt, pepper and vinegar to taste.
Strain the strawberry gazpacho through a sieve to make it smooth. Chill in the refrigerator. Chop lychees.
Serve gazpacho in cups and garnish with lychees and a drizzle of Castillo de Canena Family Reserve Picual Extra Virgin olive oil.