Strawberry gazpacho is not a new idea, but it is certainly a good one, as the balance of acid and sweetness in fresh strawberries is actually pretty similar to the balance in a very ripe tomato. I did a little research on strawberry gazpacho recipes, but ultimately decided that none of the recipes out there had quite the mix of flavors I was looking for, so I came up with my own. Fortunately, I was really pleased with how well it turned out. It has a little bit of everything red in it – strawberries, tomatoes, red pepper, red onion and red chilies, plus a bit of cucumber, garlic, and basil (not red, but very necessary). Marinated in olive oil and champagne vinegar, then pureed into a smooth and frothy soup, it’s well-balanced and refreshing. I topped it with red grapes, for sweetness, a goat cheese cream, for richness, and a handful of toasted pine nuts. I liked it so much I had some for breakfast yesterday – it definitely meets my serving of fresh fruit or veggies at every meal requirement, so that’s an added bonus. It’s also super easy, so I imagine we’ll be blending up several more batches of this before the summer is over.
Strawberry Gazpacho with Grapes and Goat Cheese
Serves 4-6.
- 3/4 lb. fresh strawberries, hulled and sliced (about 2 1/2 c. sliced)
- 1/2 medium red onion, chopped (about 3/4 c. chopped)
- 1 large red bell pepper, seeded and chopped (about 2 c. chopped)
- 1 small cucumber, peeled, seeded, and chopped
- 1 large heirloom tomato, cored and roughly chopped (about 3/4 lb.)
- 2 medium cloves garlic, peeled and crushed
- 1-3 tsp red fresno chili, seeded and finely chopped (taste for heat and adjust amount accordingly)
- 1/2 c. packed fresh basil leaves
- 1/2 c. olive oil
- 1/4 c. champagne vinegar
- 1 TBS sea salt
- 2 oz. goat cheese
- 1/4 c. heavy cream
- 1 small bunch grapes
- 2 TBS pine nuts, lightly toasted in a dry skillet
- Combine first 11 ingredients (strawberries through salt) in a large bowl and stir to coat all ingredients with the oil and vinegar. Cover and let marinate at room temperature for three hours. Transfer to a blender and blend on high until smooth and frothy. Serve at room temperature or chill in the fridge for 30 minutes.
- Just before serving, whisk together the goat cheese and heavy cream until smooth. Pour the gazpacho into bowls and top each with a swirl of the goat cheese cream, a handful of grapes, and a few toasted pine nuts. Serve with crusty bread.
Dining and Cooking