Strawberry Gazpacho
This strawberry gazpacho is the perfect summer appetizer or meal for your family or for a crowd. It doesn't require a lot of time in the kitchen and the flavors and color are so perfectly summer!
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Makes: 6 servings
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Ingredients
- 1 ⅓ cups chopped tomato (about 1 medium)
- 1 cup peeled and chopped English/seedless cucumber (about ½ cucumber)
- ½ cup chopped red bell pepper (about ½ medium pepper)
- 1 lb. ripe strawberries, hulled and halved
- ½ teaspoon minced garlic
- ½ teaspoon chopped fresh thyme, plus sprigs for garnish
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup vegetable broth
- 6 strawberries, hulled and sliced, for garnish
Instructions
- In the bowl of a food processor, place tomato, cucumber, and red pepper. Pulse until finely chopped, but not pureed. Transfer mixture to a large bowl.
- Add all strawberries to food processor and pulse until finely chopped, but not pureed. Transfer strawberries to bowl with vegetable mixture and stir to combine.
- Reserve one cup of mixture and return the rest of the mixture back into the food processor.
- Add garlic and thyme to food processor and process mixture until pureed.
- Return to large bowl and stir in olive oil, vinegar, salt, pepper, and reserved cup of strawberry/veggie mixture.
- Cover bowl with plastic wrap and chill for 4-8 hours.
- Stir in vegetable broth before serving. Garnish with sliced strawberries and thyme.
Notes
- Recipe lightly adapted from Cooking Light
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