1tspfinely minced jalapeño pepperseeds and white ribs removed
large pinch of salt
To make the gazpacho:
In a high-powered blender, combine the strawberries, bell pepper, grapefruit juice, red onion, almonds, jalapeño, olive oil, lime juice, vinegar, salt, and pepper. Blend on high speed until smooth, then taste for seasoning and adjust as needed. Serve immediately, or chill in the refrigerator for up to 1 day.
To make the strawberry pico de gallo:
In a small bowl, combine the minced strawberries, onion, almonds, lemon juice, jalapeño, and salt. Toss until evenly blended, then taste for seasoning and adjust as needed. Use immediately, or chill in the refrigerator for up to 1 day.
When ready to serve, pour the gazpacho into individual serving bowls. Top each bowl with a generous amount of pico de gallo, and a drizzle of olive oil if desired. Enjoy!