Cold summer soups are delightful, especially when it is sizzling hot outside. We need more heat and less rain in Duluth. Gazpacho is a tomato-based, vegetable soup traditionally served cold, originating in Spain and Portugal. It is mostly consumed during the summer months, because of its refreshing qualities and cold serving temperature. I have savored the traditional tomato/cucumber/celery type of gazpacho and have posted that recipe for Easiest Ever Gazpacho on this blog previously. So when I saw this recipe in the Whole Foods Co-op for a unique twist on an old favorite I was eager to try it. Once again, the Whole Foods Co-Op did not disappoint me. I never would have imagined strawberries and tomatoes making a compatible friendship in a gazpacho. But after I made this soup and enjoyed it on the deck yesterday, I would now consider them close companions.
When I made it, I made just a half-batch because I didn't know yet if I would like it or not. Now I wish I had made a whole batch. I used a small jalepeno pepper, and you might want to adjust the amount based on your tolerance or desire for spicy food.
Enjoy -- and hope for more sunshine than rain.
1 lb. strawberries, washed, hulled & coarsely chopped
1 lb. tomatoes, coarsely chopped
1 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 clove fresh garlic, minced
1 small fresh jalapeno pepper, seeds & removed
Zest of 1 lime
4 Tablespoons fresh lime juice
1 1/2 Tablespoons balsamic vinegar
1/2 teaspoon salt
Optional garnish: freshly snipped chives or cilantro
Blend all of the ingredients together in a blender or VitaMix. Stir well and adjust for salt, if desired.
Servings per recipe: 6
Serving Size: 1 cup
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 229 mg
Total Carbs: 11 g
Dietary Fiber: 3 g
Protein: 2 g