Wednesday, June 11, 2014

Strawberry Gazpacho

I love gazpacho. There's nothing more refreshing on a hot summer's day than a bowl or mug full of chilled vegetable puree flavored with a bit of acid and garlic. And it's pretty easy to make, if you have a blender.

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.

Strawberry Gazpacho
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.

Serves 2-4.

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