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
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Ingredients
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4 cups
chopped tomatoes
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1
green pepper, chopped
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1
jalapeno, seeded and diced
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1
cucumber, peeled and chopped
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1 cup
red onion, diced
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4 cups
strawberries, hulled and chopped
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2 tablespoons
red wine vinager
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1 tablespoon
hot sauce or tabasco sauce
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1 pinch
salt
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1 handful
basil leaves (optional)
Directions
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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.
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