Strawberry and Tomato Gazpacho
User Reviews
5
Strawberry and Tomato Gazpacho
Description
Strawberry and Tomato Gazpacho combines fresh hulled strawberries, vine-ripened tomatoes, cucumber, jalapeño, and chopped mint. After pureeing these ingredients with lime juice, honey, salt, and pepper, the soup is chilled thoroughly to develop its flavors and refreshing chill. The recipe suggests straining for a smoother texture, though this is optional.
The soup offers a blend of natural sweetness from the strawberries and tomatoes, complemented by the mild heat of jalapeño and the herbal note of mint. The acidity from lime juice balances the flavors while honey offsets any sharpness. Topping the soup with a mix of softened goat cheese, lime zest, and black pepper adds creaminess and a citrusy punch to each serving. Fresh mint leaves and halved cherry tomatoes add visual and flavor appeal.
Best served cold, this gazpacho suits a light summer lunch or a starter. The flavor balance relies on the freshness of the produce, so using ripe and sweet fruits is key. Rapid chilling in an ice bath is recommended to maintain freshness and ensure ready-to-serve temperature.
For variation, peaches can replace strawberries for a different fruit twist, and omitting the mint or adding green onions can create a more savory version. The recipe can be adapted by straining for a thinner broth or enjoying the texture as is.
Ingredients
- 10 large strawberry hulled
- 5 small tomato or 7 campari tomatoes, chopped, vine ripe
- ⅓ cucumber hothouse, chopped
- 1 jalapeño keep seeds in for more heat, seeded, chopped
- 1/4 mint plus extra for garnish, bunch, chopped
- 2 lime juiced
- 3 tablespoons honey
- salt to taste
- black pepper to taste
garnish
- 2 ounces goat cheese softened
- 12 cherry tomato halved
- 2 lime zested
- 2 tablespoons olive oil
- mint leaf optional, fresh
Instructions
- Place all ingredients into a blender and puree until smooth. (Strain if desired,but not necessary)
- Pour soup into a large bowl, set into an ice bath and chill soup for 30 minutes. Alternatively place soup into refrigerator and chill for at least 1 to 2 hours.
- Stir and adjust seasonings.
- Place goat cheese, lime zest and pepper into a small bowl and stir togetheruntil fully combined.
- To serve: Ladle soup into each bowl and top with a small dollop of preparedgoat cheese and snips of fresh mint leaves.
Notes
- This recipe yields approximately 6 cups of gazpacho, suitable for several servings.
- Utilize ripe and sweet strawberries and tomatoes to maximize natural flavor since the soup is uncooked.
- Using an ice bath to chill the gazpacho speeds cooling and preserves freshness better than refrigeration alone.
- A high-powered blender is recommended for a smooth texture, but alternate blenders can be used if pureeing thoroughly.
- For a smoother soup, strain through a fine mesh sieve to remove pulp and seeds if desired.
- Swap strawberries for fresh peeled peaches for a seasonal variation with a sweet twist.
- Adjust herbs and spices by omitting mint or adding sliced chives for a more savory profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 61mg | 3% |
| Potassium | 506mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 80mg | 89% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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