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Author Notes: This year I would make gazpacho. But it couldn’t be a bland, ordinary version. I needed something different, something vibrant that would push me over the wall into “I love gazpacho” territory. For my husband’s birthday we dined at Traif for the first time. After what seemed like hours to choose our selection of tapas-style small plates, we were greeted by a sake glass filled with icy strawberry gazpacho. It barely touched my lips and I knew. I was making this soup. —Brooklyn Locavore
- 4 cups chopped tomatoes
- 1 green pepper, chopped
- 1 jalapeno, seeded and diced
- 1 cucumber, peeled and chopped
- 1 cup red onion, diced
- 4 cups strawberries, hulled and chopped
- 2 tablespoons red wine vinager
- 1 tablespoon hot sauce or tabasco sauce
- 1 pinch salt
- 1 handful basil leaves (optional)
- Puree tomatoes, pepper, cucumber, jalapeno, red onion and strawberries in a food processor, working in batches if necessary. Pour puree into a large nonreactive metal bowl and stir in red wine vinegar, hot sauce and salt. Cover and chill for at least 4 hours, but preferably overnight. Ladle into soup bowls, garnish with basil and serve chilled.