Strawberry Tomato Gazpacho
This soup would never have been on my radar until last week, when I ate dinner at a restaurant called Larimar, in Spring Lake, New Jersey. Intrigued by the waiter’s description of the dish, I ordered something similar to this as an appetizer and after one sip, I knew I had to try to recreate it in my kitchen.
Strawberry Tomato Gazpacho
printable recipe here
makes 2-4 servings, depending on size of bowl (and appetites)
1 1/2- 2 cups strawberries (about 1/2 pound), cut in chunks
1 large tomato (about 1/2 pound), roughly chopped
1/2 cup yellow, orange or green bell pepper, roughly chopped
1/4 cup cucumber (peeled and seeded), roughly chopped
1/4 cup red onion, roughly chopped
1/2 of a jalapeno pepper, (take out seeds and ribs unless you like more heat)
juice and zest of 1/2 lime
1 tablespoon white balsamic vinegar
1/4 cup sliced almonds
1/4 tsp. salt
Place all ingredients in blender. It may be difficult to get going until the strawberries start to become liquid, unless your blender is powerful. To avoid this, you could puree the strawberries first, then add tomatoes and the rest of the ingredients. My blender did not pulverize the almonds totally, so I strained the mixture to get a smoother soup. This is best served a few hours, or even a day or two after making, when all the flavors have had more time to blend.
Very original! What an interesting combination.
Sounds and looks delicious. YAY for your edible flowers!
I'm so very glad that it's strawberry season! The gazpacho looks so refreshing and I am adventuresome in what I like to eat. I'm always looking for new combinations. The cold soup sounds wonderful. Will definitely give it a try. Have a wonderful evening.
un piatto originale che mi piacerebbe assaggiare, un abbraccio !
I love all the other ingredients added along with the watermelon and tomato, I never made a gazpacho, this sounds amazing!
Your soup looks beautiful. It is a combination that I never heard of but would like to try. Do you eat it chilled?
We have been to Spring Lake many times and we live about an hour away. I'll have to check out the restaurant
Yes -serve it chilled. It tastes even better the day after its made.
I would have never imagined the taste of strawberries and tomatoes blended tgether and I am intrigued to try this!
Sounds absolutely divine Linda – cannot wait to try it. Thank you for sharing such a wonderful and innovative summer recipe.
Just had gazpacho for the first time in a while the other day at a local restaurant. It was lovely, but this looks even more delicious, with its hint of strawberry sweetness. Definitely going to try this one out.
Such an interesting and refreshing combination! I love that it's a do-ahead recipe too!
Wow! Never would have dawned on me to use that combination. Our strawberries are done – but somehow I need to try this. We are hot and humid and only interested in cool (in all ways) food! Impressed your pansies are going strong.
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