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