Gazpacho is a classic Spanish dish of cold soup made from blended vegetables. Historically a soup made from stale bread, olive oil, water, garlic, salt, and vinegar, the well-known red gazpacho evolved in the 19th century with the addition of tomatoes. Other vegetables made their way into this soup over time, with the most common recipes including cucumber, bell pepper, and onion. In this recipe, we added fresh California strawberries. With a similar acidity as tomatoes, strawberries add a touch of juicy sweetness and unique variation to this classic. Prefer a little more spice? Try our Spicy Strawberry Gazpacho and compare!
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- 2 lbs fresh strawberries, stemmed and chopped
- 3/4 lb plum tomatoes, chopped
- ½ lb English cucumber, peeled, seeded and chopped
- 3 cloves garlic
- 1 jalapeño pepper, diced
- 4 oz. Sherry vinegar
- salt and black pepper as needed
- In blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar.
- Season with salt and pepper.