Strawberry Gazpacho Food
STRAWBERRY GAZPACHO
Classic gazpacho using strawberries instead of tomato.
Provided by Levi Ruiz
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 22
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.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 31.4 g, Fat 12.4 g, Fiber 10.1 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 605.2 mg, Sugar 14.4 g
STRAWBERRY GAZPACHO
Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as a garnish and to boost the flavor. We recommend chives, basil, or thyme leaves, but many fresh herbs will complement this Strawberry Gazpacho.
Categories Soups & Stews/">Soups & Stews
Time 20m
Number Of Ingredients 12
Steps:
- In a food processor or blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth. Add lemon juice, vinegar, and enough broth to achieve the desired consistency. Season with salt and black pepper.
- If desired, garnish servings with sliced strawberries, cucumber slices, and/or fresh herbs.
STRAWBERRY GAZPACHO
From Womans Day magazine. Easy to prepare and may be partially made the previous day. Very nice on a hot day. Prep time includes two hours chilling time.
Provided by Tootsie
Categories Strawberry
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 374.7, Fat 2, SaturatedFat 0.5, Cholesterol 1.5, Sodium 30.5, Carbohydrate 90.6, Fiber 8.7, Sugar 78.1, Protein 5.1
STRAWBERRY GAZPACHO
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
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