Strawberry gazpacho with flaxseed crackers

Name: Strawberry gazpacho with flaxseed crackers
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 18cm piece (90g) ginger; 2/3 cup (165ml) extra virgin olive oil; 800g strawberries, hulled; 200g tomatoes; Dill sprigs, to serve; 160g brown flaxseed meal; 1 carrot, chopped; 1 celery stalk, trimmed, chopped; 2 small zucchini, chopped; 2 tsp coriander seeds; 1 strip pared lemon zest; 1 bunch oregano, leaves picked; 2 tsp sweet paprika (pimenton); 2 tsp black sesame seeds, plus extra to serve

Rate now

15m

1h 30m

Strawberry gazpacho with flaxseed crackers

Jump to recipe

by delicious. team

delicious. team

Feb 12, 2018

Strawberries bring an interesting twist to this classic cooling soup. Recipe by chef Pietro Leemann of Verdura Resort, Sicily.

18cm piece (90g) ginger
2/3 cup (165ml) extra virgin olive oil
800g strawberries, hulled
200g tomatoes
Dill sprigs, to serve

Flaxseed crackers

160g brown flaxseed meal
1 carrot, chopped
1 celery stalk, trimmed, chopped
2 small zucchini, chopped
2 tsp coriander seeds
1 strip pared lemon zest
1 bunch oregano, leaves picked
2 tsp sweet paprika (pimenton)
2 tsp black sesame seeds, plus extra to serve

Method

1.

Grate 12cm (60g) ginger into a fine sieve set over a bowl and press out juice. Stir through half the oil and set aside.
2.

Preheat oven to 100°C. Grease 2 large baking trays and line with baking paper.
3.

For the flaxseed crackers, whiz all ingredients except sesame with 1 tsp salt flakes and 1 tbs water in a food processor for 2 minutes or until very finely chopped. Divide flaxseed mixture between the prepared trays and, using a palette knife, spread evenly across trays, about 1-2mm thick. Scatter with sesame seeds and gently press into flaxseed mixture. Bake, swapping trays halfway, for 80-90 minutes or until crisp. Stand to cool, then break into shards.
4.

To make the gazpacho, whiz strawberry, tomatoes, 1 tsp salt flakes, and remaining 1/3 cup (80ml) oil and 6cm (30g) ginger in a blender until smooth. Transfer to a jug and chill until cold.
5.

Divide gazpacho among serving bowls. Drizzle with ginger oil, scatter with dill and extra sesame, and serve with crackers.