Best Strawberry Gazpacho Recipes

STRAWBERRY GAZPACHO

Steps:

• Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
• Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
• Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

STRAWBERRY GAZPACHO

Steps:

• Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.
• Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill.
• Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine.
• Divide garnish evenly between six bowls; top with almonds. Pour over chilled soup and garnish with chervil; serve immediately.

STRAWBERRY GAZPACHO WITH JICAMA SALAD

Steps:

• Directions To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups Plating the Dish Mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball and garnish with a small sprig of thyme

STRAWBERRY GAZPACHO

Steps:

• Dice 1 c.
• strawberries.
• Combine in a small bowl with mango and kiwi.
• Reserve and refrigerate 1/2 cup.
• Pure remaining strawberries with sugar in food processor until smooth.
• Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit.
• Refrigerate at least 2 hours.
• To Serve: Ladle gazpacho into individual bowls.
• Top with yogurt, then reserved fruit.

STRAWBERRY GAZPACHO

Steps:

• For the toast: in small pan over med-low heat, toast the bread in olive oil with the crushed garlic and thyme until golden brown. Reserve. For the gazpacho: Hull the strawberries by inserting straw at bottom of berry and pushing it through the cap. Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature. Combine all ingredients, including the toasted bread, in a blender, and blend until smooth. Strain through chinois (optional) [I didn't] . Season with salt and tabasco. Finish with olive oil, black pepper, and basil. Serves 4 to 6.