Ripe strawberries are paired with tomatoes, peppers and cucumbers in this refreshing twist on gazpacho, a classic Spanish chilled vegetable soup.
Author: Seasonal Muse
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
Place tomatoes, cucumber, and bell pepper in a blender or food processor and pulse until finely chopped. Transfer to a bowl.
Add strawberries to the blender/ food processor; pulse until finely chopped. Transfer to bowl with other vegetables, stir to combine. Reserve 1½ cups.
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.
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.
Cover and chill 4 to 8 hours to allow flavors to meld.
Before serving garnish with diced avocado, chopped strawberries and cooked shrimp
Recipe by Seasonal Muse at https://www.seasonalmuse.com/strawberry-gazpacho/