Spring in a Glass: Beet and Strawberry Gazpacho with Souffléed Mochi
A recipe by SHA
As the days grow longer and the first warm rays of sunshine chase away the winter, the craving for light, fresh cuisine grows. Spring is the perfect time to replenish your body with new energy—ideally with seasonal ingredients that not only taste great but are also good for you.
One dish that perfectly meets this need is the beetroot and strawberry gazpacho with souffléed mochi, a recipe from Ferran Adrià’s cookbook “The Power of Healthy Food.” The unusual combination of fruity sweetness and earthy depth not only adds color to the plate but also an extra dose of nutrients. Strawberries provide antioxidants, while beets support metabolism—a duo that invigorates and pleasantly satisfies at the same time.
In just about 15 minutes of prep time, you’ll create a modern take on classic gazpacho. Cucumber, bell pepper, scallions, and fresh parsley add extra freshness, while a hint of sherry and apple cider vinegar gives the dish a subtle tang. Olive oil rounds out the flavors and brings everything into balance.
The real highlight, however, is the texture: cubes of whole-grain mochi are baked in the oven until crispy and light. They create an exciting contrast to the creamy soup. The chilled soup is served in deep bowls, garnished with fresh strawberry slices, tender sprouts, and, if desired, a final drizzle of olive oil.
Prep time: 30 minutes
INGREDIENTS
Ingredients for the gazpacho:
- 1 cooked beetroot
- 200 g strawberries
- 1 cucumber
- ½ red bell pepper
- 1 small scallion
- 3 sprigs of parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp apple cider vinegar
- Sea salt to taste
Ingredients for the souffléed mochi:
- 50 g whole-grain mochi
- Olive oil
- Sea salt to taste
- Pepper to taste
To serve:
- 1 strawberry
- Sprouts or aromatic herbs
- Optional: a few drops of extra virgin olive oil
PREPARATION
- Cut the whole-grain mochi into cubes about 2–3 cm in size, toss with olive oil, salt, and pepper, and spread them out on a baking sheet.
- Bake at 165 °C for about 15 minutes, until the cubes puff up and are crispy.
- Then remove from the oven and let cool.
- Meanwhile, wash the vegetables thoroughly, peel the cucumber and scallion, and cut all ingredients into medium-sized pieces.
- Place them in a container along with vinegar, olive oil, and a pinch of salt, and purée until smooth and creamy.
- Season to taste, then strain through a fine sieve.
- For a particularly fresh flavor, chill the gazpacho in the refrigerator for at least 30 minutes.
- Pour the chilled gazpacho into deep bowls, top with the crispy mochi, and garnish with strawberry slices and fresh herb sprouts.
- Drizzle with a few drops of olive oil to taste.