Make Ahead

Strawberry and Tomato Gazpacho

April 23, 2015
4 Ratings
Author Notes

We've got a small house and a small kitchen, so to keep our kitchen cool in the hot summer, we do a lot of outside grilling, salad making, and gazpacho! This gazpacho is both raw and cold, not unlike a smoothie. It's perfect for summer when you're craving lighter foods full of fresh garden vegetables and fruits. —Chase the Flavors

  • Makes 1 and 1/2 quarts
  • 1 1/2 pounds strawberries, tops removed
  • 1/2 pound tomatoes, cored and roughly chopped
  • 1/2 english cucumber, peeled
  • 1 red bell pepper, seeded and chopped
  • 1 shallot, skin removed and roughly chopped
  • 2 garlic cloves, skins removed
  • 1/3 cup almonds
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • goat cheese (optional), basil, and black pepper for garnish
In This Recipe
  1. Combine tomatoes, strawberries, cucumber, bell pepper, shallot, garlic and almonds in a blender and blend until smooth.
  2. Stream in olive oil, balsamic vinegar and salt.
  3. Refrigerate the gazpacho for a few hours before serving. Garnish with goat cheese, basil leaves, and freshly ground black pepper.
Contest Entries

See what other Food52ers are saying.