Strawberry Tomato Gazpacho
This summer soup is as refreshing and flavorful as it is beautiful!
1 pound strawberries, washed, hulled, and coarsely chopped
1 pound tomatoes, coarsely chopped
1 cup chopped green bell pepper
1 cup chopped cucumber (peeled and seeded)
1/2 cup chopped onion
1 clove fresh garlic
1 fresh jalapeño, seeds and stem removed
Zest of 1 lime
4 tablespoons fresh lime juice
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
- Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt.
- This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.
Perfect for a light lunch with salad and crackers, this gazpacho looks lovely served in a wide-mouthed tumbler or martini glass. Garnish with freshly-snipped chives or a pinch of cracked black pepper.
Yield: 6 servings