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.