Strawberry Gazpacho

Print this recipe!
Serves 4-6

Cold soups are an underrated food group, but we’re bringing it back with gazpacho.

This Strawberry Gazpacho takes everything great about Summer and combines it to form something amazing. It’s bright, cool, and refreshing. Everything you want on a hot Summer day.

Try it paired with this super seasonal Avocado + Beet Crostini or go with the Spanish theme and serve it with Kite Hill’s Chive Cream Cheese Croquettes.

ingredients

2-3 tomatoes

1 cup English cucumber, peeled, seeded, and chopped

½ red bell pepper, seeded and chopped

1 lb strawberries, stems removed, chopped

1 clove garlic, minced

1 Tbsp tarragon leaves

3 Tbsp olive oil

1 Tbsp Balsamic vinegar

1 Tbsp hot sauce, optional

sea salt, to taste

freshly ground pepper, to taste

water, as needed

garnish

6 strawberries, stems removed, sliced

1 bunch tarragon leaves

1 Tbsp sliced almonds

prep

Fill a large bowl with ice and water.

Bring a large pot of salted water to a boil.

Prepare tomatoes by cutting a shallow “X” on the end of the tomato opposite the stem side.

Add the tomatoes to the boiling water and let boil 45 seconds.

Remove from the water and place in the bowl of ice water.

Let cool for 5 minutes.

Peel the tomatoes then quarter them.

Remove the seeds and roughly dice.

method

Place the diced tomatoes, chopped cucumber, and red bell pepper in a food processor.

Pulse until finely chopped.

Place in a small bowl.

Add strawberries to the food processor and pulse until finely chopped.

Add strawberries to the tomato, cucumber and bell pepper mixture and stir to combine.

Place half of the full mixture back into the food processor.

Add tarragon and garlic.

Process until fully puréed.

Return to the bowl with the rest of the mixture and stir to combine.

Add olive oil, balsamic vinegar, sea salt, freshly ground pepper, and hot sauce if desired.

If the mixture is too thick, add water or vegetable broth.

Cover and chill for 1 or more hours.

Notes + Serving Tips

Serve in bowls garnished with sliced strawberries, tarragon leaves, and sliced almonds sprinkled on top.

This chilled soup can be made ahead of time and will last up to 3 days in the refrigerator or 1 month in the freezer.