Chilled Strawberry Gazpacho
 
Prep time
Total time
 
Ripe strawberries are paired with tomatoes, peppers and cucumbers in this refreshing twist on gazpacho, a classic Spanish chilled vegetable soup.
Author:
Serves: 4 - 2 cup servings
Ingredients
  • 6 Roma or Compari tomatoes, coarsely chopped (about 2 cups)
  • 1 English cucumber, peeled and coarsely chopped
  • 1 medium red pepper, seeded and coarsely chopped
  • 4 cups ripe strawberries, hulled and halved
  • 1 16oz can diced fire roasted tomatoes
  • 1 clove garlic, minced
  • 1 tsp. dried thyme
  • 2 Tbs. fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 vegetable bouillon cube
  • GARNISH
  • 1 avocado, peeled and cubed
  • ½ cup strawberries, chopped
  • Chilled Cooked Shrimp (optional)
Instructions
  1. Place tomatoes, cucumber, and bell pepper in a blender or food processor and pulse until finely chopped. Transfer to a bowl.
  2. Add strawberries to the blender/ food processor; pulse until finely chopped. Transfer to bowl with other vegetables, stir to combine. Reserve 1½ cups.
  3. Return remaining strawberry/vegetables to the blender/food processor; add fire roasted tomatoes, garlic, thyme, lemon juice, salt, pepper and bouillon cube; process until pureed.
  4. Pour puree back into the bowl with the reserved mixture; stir in oil oil, and balsamic vinegar. Season to taste with additional salt if needed.
  5. Cover and chill 4 to 8 hours to allow flavors to meld.
  6. Before serving garnish with diced avocado, chopped strawberries and cooked shrimp
Recipe by Seasonal Muse at https://www.seasonalmuse.com/strawberry-gazpacho/