500 grams of strawberries
500 g of ripe tomatoes
50 grams of red pepper
1 clove garlic
1 tablespoon sherry vinegar
50 ml of extra virgin olive oil Castillo de Canena Family Reserve PICUAL
1 can of canned lychees
Place all ingredients in a glass blender and blend well (tomatoes and strawberries without the green part, cored garlic and pepper without the seeds).
Add salt, oil or vinegar to taste.
Moving in a “chino” the strawberry gazpacho to leave it soft, put it in the fridge to cool. Chop lychees.
Serve in cups and finish with the chopped lychees and a dash of extra virgin olive oil Picual Family Reserve.