Strawberry Gazpacho Smoothie
Strawberries in a gazpacho? If you think about it, there isn’t much difference between a summer strawberry and a ripe tomato, especially when they’re pureed.
This gazpacho has been a favorite recipe for years, not only at my restaurants but also in a pitcher in my refrigerator at home. I pour myself a glass and enjoy it as a smoothie in the morning, for a light lunch, or even as a first course at the Pink Palace in a bowl with a drizzle of olive oil.
Ingrediënten
- Serves 4 to 6
- 1¼ pounds strawberries washed and hulled (see this page)
- 1 small white onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 cucumber peeled, seeded, and thinly sliced
- 1 clove garlic chopped
- 15 fresh tarragon or mint leaves
- ⅓ cup balsamic vinegar
- ½ cup extra-virgin olive oil plus more for garnish
- Salt
Instructies
- It helps to know: This soup sits overnight and requires a blender.
- Set the strawberries in a bowl large enough to hold all of the ingredients.
- With clean hands, crush the strawberries, squeezing them to release their juices.
- Have fun!
- Add the onion, bell pepper, cucumber, garlic, tarragon, balsamic vinegar, and olive oil.
- Stir to mix well.
- Cover the bowl tightly with plastic wrap and chill in your refrigerator overnight.
- The next day, puree the gazpacho in a blender.
- (I recommend blending in two batches so the blender doesn’t overflow.
- ) Season with a healthy pinch of salt to taste.
- To serve, divide the gazpacho among six glasses or four bowls and top with a drizzle of olive oil.
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