When it’s hot, nothing tastes more like summer and is more refreshing than a good gazpacho. I love this chilled Spanish soup and had been looking for the perfect recipe for a long time. I had found it about a year ago and thought this was it … But then came the Foodie Handbook and an interesting sounding recipe for strawberry gazpacho. Basically one just replaces the tomatoes dominant in regular gazpacho by strawberries. I was curious and had to try. Let me say, I simply fell in love. The gazpacho still tastes like gazpacho, but has this slight strawberry hint that one could also mistake for having used the best, most flavorful, sweet tomatoes. It is truly delicious. So far, my discovery of the year!!
Ingredients (serves four)
(Recipe slightly adapted from the Foodie Handbook)
1 lb fresh strawberries
about ¼ lb onion
about ¼ lb red pepper
about 1/3 lb cucumber
1 clove of garlic
2 stems of fresh tarragon
¼ cup good olive oil
¼ cup good balsamic vinegar
salt and pepper
1. Clean and coarsely chop strawberries and vegetables (remove seeds from pepper and onion). Save a tablespoon of strawberries and/or each vegetable for decoration later on.
2. Place vegetables, strawberries, minced garlic, tarragon, olive oil and vinegar in a large bowl, mix well and put into the refrigerator for several hours.
3. Just before serving, puree with a blender (handheld works well), add salt and pepper to taste.
4. Finely chop the reserved strawberries and vegetables and add to each bowl of gazpacho.