For a sweeter, brighter version of the classic Spanish gazpacho, the recipe relies on ripe, soft tomatoes and seasonal strawberries. The creator behind this approach is Yegor Rudolsky, head chef at the adaptable cafe Touch of Matcha, who shared his author’s gazpacho method with socialbites.ca. The chef emphasizes that the triumph of the right gazpacho begins with the quality of the tomatoes themselves.
Rudolsky notes that tomatoes should be fragrant and sweet, with pink varieties being particularly well suited for depth of flavor. He also reveals a secret element that adds punch to the final dish: a touch of freshly scented green young lettuce to amplify both intensity and fullness of taste.
To recreate Rudolsky’s gazpacho, the ingredients list includes tomatoes, strawberries, lemon juice, lettuce, salt, sugar, and tom yum paste. The preparation starts with peeling the tomatoes and placing them in a blender. Fresh strawberries are then added, with their green tops removed, followed by a portion of lettuce. A small amount of cayenne pepper is included to introduce heat, and 10 to 20 grams of coconut sugar are added to maximize tomato sweetness and balance the overall profile, as explained by the chef.
Rudolsky recommends blending the tomatoes at a low speed to achieve a bright, vibrant color and a smoother texture. After the tomatoes are chopped, strawberries are incorporated, and the blender speed is increased to create a pleasant, cohesive consistency. During the mixing of the core ingredients, a little ice can be added to help chill the soup quickly and maintain a refreshing temperature for serving.
As the mixture comes together, the final texture should be smooth but not overly uniform, allowing tiny flecks of fruit and lettuce to give character to the cup or bowl. The lemon juice adds brightness, while the tom yum paste contributes a gentle, aromatic heat that lifts the fruit flavors rather than masking them. This balance makes the gazpacho ideal for warm days across North America, offering a refreshing, contemporary take on a traditional dish.
In serving, the gazpacho can be poured over crushed ice or chilled in the refrigerator prior to presentation. It pairs well with light toppings such as thin cucumber rounds or a few torn herb leaves, which can heighten aroma and color without overpowering the delicate sweetness of the fruit. The result is a spoonful that delivers a breeze of summer brightness, with a textured finish that keeps guests interested from first taste to last sip.
As culinary conversations evolve, this approach demonstrates how flexible ingredients like lettuce and strawberries can reframe a classic dish while maintaining its Spanish roots. Readers in Canada and the United States can appreciate the straightforward process, the emphasis on high-quality produce, and the layered flavors that emerge when fruit and greens meet careful seasoning and chill.