Description
Classic gazpacho using strawberries instead of tomato.
Ingredients
- 3 pints hulled strawberries
- ½ cucumber – peeled, seeded, and chopped
- ½ onion, chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 pint hulled strawberries, chopped
- ½ cucumber – peeled, seeded, and chopped
- ½ onion, chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 bunch green onions, minced
- 1 jalapeno pepper, seeded and minced
- ⅓ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- ¼ teaspoon hot pepper sauce
- ⅛ teaspoon ground black pepper
- 1 large avocado – peeled, pitted, and cubed
Instructions
- Blend 3 pints strawberries
- 1/2 the cucumber
- 1/2 the onion
- 1/4 cup cilantro
- and 1/4 cup parsley in a blender on high speed until pureed
- about 30 seconds. Pour the pureed mixture into a large bowl.
- Stir 1 pint strawberries
- 1/2 the cucumber
- 1/2 the onion
- 1/4 cup cilantro
- 1/4 cup parsley
- green onions
- jalapeno pepper
- red wine vinegar
- lemon juice
- olive oil
- salt
- garlic
- tarragon
- basil
- hot pepper sauce
- and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly
- at least 2 hours
- before serving.
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 6