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