Wednesday, June 11, 2014
We bought one of those mega-packs of strawberries a couple weeks ago and I was worried that we might not be able to eat them all before leaving town for a few days. Then I got the idea to substitute strawberries for the tomatoes usually found in gazpacho. It looked pretty much the same, but the soup had a lightly sweet and definitely strawberry flavor. And boom! No more strawberries in the fridge.
If your strawberries are very sweet, you might not need to add any additional sweetener.
1 medium cucumber, peeled, seeded, and cut into chunks
1 pint strawberries, hulled and cut in half
1 red bell pepper, roasted, peeled, seeded and cut into chunks
1 small clove garlic, minced
1 tablespoon balsamic vinegar
2 teaspoons fresh lime juice
Superfine sugar, to taste
Salt and freshly ground pepper
Combine cucumber, strawberries, pepper, and garlic in a blender and puree. Season with the vinegar and lime juice, adding sugar, salt, and pepper to taste.
Transfer soup to a bowl or resealable container and refrigerate at least two hours until the flavors have had time to blend.
Posted on Minxeats.com.