Gourmet Strawberry Gazpacho
Traditional gazpacho is made with tomatoes, cucumber and bell pepper, and it is refreshing and delicious. In the following recipe we are adding strawberries for extra flavor. You can puree it smooth or chunky, as you prefer. You will need a pint of strawberries for this plus 4 extra ones for a garnish. Use fresh berries, not frozen, to complement the fresh vegetable flavors.
In addition to the fruit we are using tomatoes (which are technically also a fruit!), cucumber, red onion, and bell pepper. Aromatic flavor accents come from the garlic, parsley, white wine vinegar, and lemon juice. This soup is best served in glasses so everyone can appreciate the vivid red color. If you do not want to use strawberries as your garnish, consider instead some fresh mint sprigs to add a contrasting color. Although this could be served as a ‘dessert’ for people who do not have a sweet tooth, it is perfect as an appetizer.
Served in small glasses it is light and refreshing and will certainly not spoil the appetite for the entrée. If you want to pair it with something else, consider cheese-topped melba toast. Feta offers a tang which would contrast nicely with the strawberry sweetness, or you might like to have a cheese straw on the side, if you prefer crumbly to crunchy. This soup is best served as soon as it is made, although you could make it up to a couple of hours in advance and keep it refrigerated until serving. You will find the strawberries add a sweetness which pairs well with the naturally sweet gazpacho rather than overpowering it with a sweet taste. Be careful not to add too much red onion because that would be overpowering.
- 3 lbs cored ripe tomatoes
- 1 peeled cucumber
- ¼ red onion
- 1 pint hulled fresh strawberries, plus 4 for garnish
- 1 cored, seeded red bell pepper
- 2 garlic cloves
- ½ bunch de-stemmed flat-leaf parsley
- 1 tablespoon white wine vinegar, or to taste
- Juice of a lemon, or to taste
- 1 teaspoon salt, or to taste
- ½ cup water, if needed
- 1 tablespoon olive oil
- Puree the tomatoes, cucumber, onion, strawberries, bell pepper, garlic, and parsley in batches in a food processor or blender until quite smooth.
- If you prefer it chunky, you can pulse rather than puree.
- Add half the vinegar and lemon juice, as well as half the salt.
- Taste and add extra vinegar, lemon juice and/or salt if needed.
- You can add some of the water if the soup is too thick.
- Chill for 15 minutes or more.
- Serve in glasses garnished with fresh strawberries.
Gazpacho is a cool, refreshing Spanish soup which never fails to impress. It is certainly one of the best soups to serve on a hot day. This recipe is slightly different in that it has strawberries in with the other ingredients, for a refreshing, gorgeous summer flavor. This bright red soup is sure to kick off any meal in style when served as the appetizer. Our recipe makes 4 servings but you can double the recipe easily enough, if you are feeding a crowd. There is no cooking involved, which is another bonus, because if you are looking for the best soup for a hot day, you will not want to be sweating over a stove.
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