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April 6, 2015

Gazpacho tomato and strawberry


  • 1 1/2 cups (150 g) strawberries
  • 6.3 oz.  (180 g) cherry tomatoes
  • 1 tbsp (15 ml) fresh basil
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 g) goat cheese
  • Salt and pepper to taste


  1. Bring a large pot of water to the boil.
  2. While water is coming to the boil, prepare the tomatoes by cutting a small cross at the base of each one with a sharp knife.
  3. Immerse the tomatoes in the boiling water for a few seconds, enough to allow the skin to begin detaching from the flesh.
  4. Remove the tomatoes from the boiling water and immerse immediately in a bowl of iced water.
  5. Peel the skin from the tomatoes. Remove stems and cut the strawberries into pieces.
  6. Place all the ingredients into a food processor and blend to a smooth consistency.
  7. Chill the mixture for about 3 hours, pour into bowls and serve topped with small cubes of goat cheese.