What do I consider to be the perfect summer food? Gazpacho.
easy to make,
cool and refreshing,
the perfect way to showcase seasonal summer fruits and veggies,
and DOESN’T involve any time slaving over a hot stove…in fact there is no cooking whatsoever.
Since gazpacho is served cold, you can make it in advance, chill it in the refrigerator and pop it out when you are ready to serve! It’s my go-to recipe for summertime entertaining.
Normally, I make a simple tomato-based gazpacho. But a few weeks back my husband and I had the most amazing strawberry gazpacho at one of our favorite local restaurants. I seriously almost fell off my chair when I took the first bite (a few more sips of wine and I just might have)! It was like a strawberry field burst in my mouth. The perfect blend of sweetness from the berries combined with the tanginess so typical of gazpacho. The cool cucumbers and red peppers add the perfect little bites of crunch and texture.
I decided to try making this strawberry version at home and perfect timing! It’s strawberry season so I was able to find lots of fresh, ripe organic strawberries without breaking the bank.
I took my old recipe and tweaked it to include strawberries as the main ingredient.
Is it just me or does anyone else want to just dive right into these bowls?!
I love that this version is so light and refreshing, yet because of the immense flavors, fiber and water content of the fruit and vegetables, you don’t need a lot of it to feel satisfied. Another summertime perk!
What are your go-to summertime recipes? I’d love to know!
- 2 (16 oz. containers) ripe strawberries (preferably organic)
- 1 small seeded cucumber
- 1 small seeded red pepper cut into thick strips
- 1 tomato seeded and quartered
- 1 small shallot minced
- 2 tbsp tomato juice
- 2 tbsp champagne vinegar (sherry vinegar or red wine vinegar will do nicely also)
- pinch of salt and pepper
- To a food processor, add the pepper slices, cucumber and tomato and pulse until broken down into tiny pieces (about 12 pulses) and transfer to a medium size bowl.
- Next add the strawberries to the processor and pulse until tiny pieces and transfer to the bowl.
- Add the shallot, vinegar, tomato juice, salt and pepper to the bowl and stir until thoroughly combined.
- Chill for at least 2 hours and serve.