It’s been hot here, so cold foods are all that I want to eat right now. I read several recipes online for strawberry gazpacho and they all pretty much use the same base ingredients, strawberries, cucumber, bell pepper, and some form of tomato.
With the heirloom tomatoes still being plentiful down here, that is what I went for in this recipe. I also let the ingredients marinate for 2 hours, covered on the kitchen counter. This is a great tip that I learned from Eleven Madison Park, The Cookbook, it really makes the flavors pop.
If you like a bit of heat in this I’d add a pinch of cayenne or add a piece of jalapeño to the bowl to marinate with everything else. I’d add a piece of it at a time while blending so the spice won’t be overpowering. Serve with a big salad for a light and satisfying end of summer meal.
3 1/2 c. hulled strawberries
1 1/2 c. cucumber, peeled and chopped
2 medium heirloom tomatoes, chopped
1 red bell pepper, seeded and chopped
1 large clove garlic, peeled and smashed whole
1 T apple cider vinegar
1/3 c. olive oil
1/2 t Himalayan salt
squeeze of lemon juice
Add all of the ingredients except for the lemon juice into a medium mixing bowl. Stir well and cover tightly with plastic wrap. Let sit for 2-3 hours. Pour the contents of the bowl into a blender. Process on high until smooth. Strain it if you want it super smooth (I like it both ways). Chill several hours and serve cold with a squeeze of lemon juice and drizzle of olive oil.
This soup will keep 3 days in an airtight container in the fridge.