Monday, June 26, 2017

Strawberry Tomato Gazpacho


This soup would never have been on my radar until last week, when I ate dinner at a restaurant called Larimar, in Spring Lake, New Jersey. Intrigued by the waiter's description of the dish, I ordered something similar to this as an appetizer and after one sip, I knew I had to try to recreate it in my kitchen.
If it's not exactly the same, it's quite close, I think. The big difference is that the restaurant served its version topped with chunks of crabmeat, something you could easily do if you live near a good fish market. 
If not, it tastes great all by itself, decorated with a strawberry and some edible flowers.
 I'd been looking for a way to use the pretty blue borage flowers (and the pansies are still going strong) that are blooming in my garden right now.
The soup makes a terrific first course - we ate it for dinner last night ahead of some leftover chicken and veggies. But I will make this again this summer (maybe even this week) because it's delicious, it's healthy, it doesn't heat up the kitchen and it's quick to prepare. 
I hope you try it sometime soon too.

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Strawberry Tomato Gazpacho
printable recipe here
makes 2-4 servings, depending on size of bowl (and appetites)

1 1/2- 2 cups strawberries (about 1/2 pound), cut in chunks 
1 large tomato (about 1/2 pound), roughly chopped
1/2 cup yellow, orange or green bell pepper, roughly chopped
1/4 cup cucumber (peeled and seeded), roughly chopped
1/4 cup red onion, roughly chopped
1/2 of a jalapeno pepper, (take out seeds and ribs unless you like more heat)
juice and zest of 1/2 lime
1 tablespoon white balsamic vinegar
1/4 cup sliced almonds
1/4 tsp. salt

Place all ingredients in blender. It may be difficult to get going until the strawberries start to become liquid, unless your blender is powerful. To avoid this, you could puree the strawberries first, then add tomatoes and the rest of the ingredients. My blender did not pulverize the almonds totally, so I strained the mixture to get a smoother soup. This is best served a few hours, or even a day or two after making, when all the flavors have had more time to blend.

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12 comments:

Rosa's Yummy Yums said...

Very original! What an interesting combination.

Cheers,

Rosa

Lori Lynn said...

Sounds and looks delicious. YAY for your edible flowers!
LL

Marisa Franca @ Allourway said...

I'm so very glad that it's strawberry season! The gazpacho looks so refreshing and I am adventuresome in what I like to eat. I'm always looking for new combinations. The cold soup sounds wonderful. Will definitely give it a try. Have a wonderful evening.

Chiara Giglio said...

un piatto originale che mi piacerebbe assaggiare, un abbraccio !

Proud Italian Cook said...

I love all the other ingredients added along with the watermelon and tomato, I never made a gazpacho, this sounds amazing!

Judee@gluten Free A-Z Blog said...

Your soup looks beautiful. It is a combination that I never heard of but would like to try. Do you eat it chilled?
We have been to Spring Lake many times and we live about an hour away. I'll have to check out the restaurant

Ciao Chow Linda said...

Yes -serve it chilled. It tastes even better the day after its made.

Pat @ Mille Fiori Favoriti said...

I would have never imagined the taste of strawberries and tomatoes blended tgether and I am intrigued to try this!

Paola said...

Sounds absolutely divine Linda - cannot wait to try it. Thank you for sharing such a wonderful and innovative summer recipe.

Frank Fariello said...

Just had gazpacho for the first time in a while the other day at a local restaurant. It was lovely, but this looks even more delicious, with its hint of strawberry sweetness. Definitely going to try this one out.

SavoringTime in the Kitchen said...

Such an interesting and refreshing combination! I love that it's a do-ahead recipe too!

Claudia said...

Wow! Never would have dawned on me to use that combination. Our strawberries are done - but somehow I need to try this. We are hot and humid and only interested in cool (in all ways) food! Impressed your pansies are going strong.