Cold Strawberry Gazpacho

Ingredients

• 1 medium tomato, coarsely chopped (about 1 1/3 cups)
• 1/2 cucumber, peeled and coarsely chopped (about 1 cup)
• 1/2 medium red bell pepper, seeded and coarsely chopped (about 1/2 cup)
• 500 gms ripe strawberries, hulled and halved
• 1/2 tsp (teaspoon) minced garlic
• 1/2 tsp chopped thyme
• 3 tbsps (tablespoons) extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup organic vegetable broth
• 6 strawberries, sliced

Method

Step 1

Place all the vegetables – tomato, cucumber, and bell pepper in a food processor.

Step 2

Grind until finely chopped and transfer to a bowl.

Step 3

Pulse the halved strawberries in the processor until finely chopped.

Step 4

Add these chopped strawberries to the cucumber mixture and stir to combine.

Step 5

Separate 1 cup strawberry mixture and keep it aside for later use.

Step 6

Put rest of the mixture, garlic, and thyme to the food processor and puree it.

Step 7

Return mixture to the bowl; stir in olive oil, vinegar, salt, black pepper, and the reserved 1 cup strawberry mixture.

Step 8

Cover and chill 4 to 8 hours.

Step 9

Stir in broth.

Step 10

Garnish with sliced strawberries.

Serving Size 357.5 g

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

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