Recipe of the Week

Strawberry Gazpacho

This Tuesday, December 6th is National Gazpacho Day! In celebration of the holiday and strawberries back at the market, we’re treating you to this strawberry gazpacho recipe. Enjoy!

Ingredients

  • 1 medium tomato, coarsely chopped (about 1 1/3 cups)
  • 1/2 English cucumber, peeled and coarsely chopped (about 1 cup)
  • 1/2 medium red bell pepper, seeded and coarsely chopped (about 1/2 cup)
  • 1 pound ripe strawberries, hulled and halved
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped thyme
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup organic vegetable broth
  • 6 strawberries, sliced

Directions

1. Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.

2. Add halved strawberries to the food processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to the food processor; process until pureed. Return mixture to the bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

3. Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.

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