Strawberry gazpacho with basil whipped cream

Chef, Devan Rajkumar introduces a sweet fruity twist to the classic tomato gazpacho.

20 min


Spiked cucumber



  1. Combine cucumber, sugar and vinegar in a small bowl and refrigerate overnight. (For a faster spike, bring vinegar and sugar to a boil and then incorporate cucumber, allow to sit for 5 minutes then drain).
  2. Place all gazpacho ingredients in a blender. Blend until smooth then pass through a fine chinois strainer.
  3. Refrigerate until chilled, approximately 1 hour.
  4. In a stainless steel bowl with a stainless steel whisk, cream until whipped. Finely slice basil and gently fold into whipped cream.
  5. In a small serving bowl place a tablespoon of the spiked cucumbers, ladle over gazpacho and top with a dollop of basil whipped cream.