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Strawberry Gazpacho

Photo: Caitlin Bensel Styling: Claire Spollen

Hands-on time 20 mins
Total time 4 hrs, 20 mins
Yield

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

Nutrition Information

  • calories 109
  • fat 7.4 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 129 mg
  • calcium 24 mg
  • sugars 7 g

How to Make It

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

  2.  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.

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