Strawberry Gazpacho

Gazpacho is a cold soup that originated in southern Spain, and was traditionally made to cool off and make the most of summer’s ripe produce. It’s literally the perfect excuse to play with what’s at the market depending on the season. There’s something so fun about blending up fresh produce and seeing how the flavors come alive.I remember my mom making gazpacho often during the warmer months in France—always with the freshest, most beautiful ingredients. I found beautiful local strawberries and decided that I wanted to highlight their juicy and vibrant pink color.

Ingredients:

• 2 cups fresh strawberries, hulled

• 1 pint cherry tomatoes (or 2 medium ripe tomatoes)

• ½ English cucumber, peeled

• 1 red bell pepper, seeds and stem removed

• ½ small red onion, peeled

• 2 garlic cloves

• 2 tablespoons sherry vinegar

• 3 tablespoons extra virgin olive oil

• ½ teaspoon honey

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• A drop of balsamic vinegar, for depth

Instructions:

1. Prepare all produce: wash, peel, and remove seeds as needed.

2. Add all ingredients to a high-speed blender and blend until smooth.

3. Taste and adjust seasoning, if needed.

4. Refrigerate for at least 1 hour to chill and allow flavors to meld.

5. Before serving, stir in a bit of cold water if you’d like a thinner consistency.

6. Serve cold and enjoy!