STRAWBERRY GAZPACHO

 Strawberry Gazpacho

Hands-on Time: 20 Mins

Total Time: 4 Hours 20 Mins

Yields: Serves 6 (serving size: 1/2 cup)

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.  

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

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

 Add halved strawberries to 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 processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

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