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!
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.