(Recipe can be found on the site Eatwell 101 here.)
Step by Step Instructions:
Tomato and Strawberry Gazpacho is seriously delicious and perfect when the temperatures rise outside. Here’s what you’ll need: Freshly ground Pepper, Kosher Salt, Extra-Virgin Olive Oil, Fresh Chives, 1/3 pound of fresh Strawberries, 1 Red Pepper, 1 small Jalapeno, 1 Red Onion, 10 fresh Tomatoes (Heirloom tomatoes or I used vine-ripened tomatoes), and honey.
Begin by chopping the tomatoes. First cut out the stem and then cut each tomato in half. Carefully cut around or scoop out the seeds from the tomatoes.
Then roughly dice each tomato half.
Here are all 10 tomatoes diced up. It took some time but was so worth the effort!
Then I cut the cheeks off of the red pepper, basically cutting around the stem and removing the seeds. It’s such a clean and easy way to work with your peppers.
Discard the seeds and stem and roughly dice up the red pepper.
Now you need a quarter of a red onion with the skin removed.
Now thinly slice a small amount for garnish and set the onions to the side.
Then chop the remaining onion roughly.
Get 1/3 pound of strawberries and slice off the stem. Then roughly chop each strawberry.
Finally chop the jalapeno roughly. (I used the same method to chop around the stem like I did with the red pepper to remove the seeds.)
Here are all of the chopped veggies (and berries).
In your blender, use a large blender bowl and add the chopped veggies and strawberries. I put a little more than half in the blender along with the EVOO, kosher salt, black pepper, and honey and puree.
Add the rest of the veggies and continue to puree until you get your desired consistency. Be careful not to over process.
Here’s the pureed soup. It’s smooth with flecks of veggies. At this point, give the soup a taste and adjust the flavors. I added a bit more honey to tone down the acidity and balance the spice.
Once you’re happy with consistency and flavor, chill the soup in the refrigerator for at least 30 minutes.
While the soup chills, preheat your oven to 430 degrees. Then grab a baguette and olive oil.
I am using a demi baguette (ie- slightly smaller baguette) so I cut it in thirds (about 4 to 5 inch segments).
Then I cut each segment into 6 sticks as you see above.
Place the bread on a baking sheet…
…and brush olive oil on each piece of bread to help it brown in the oven. Bake for 3-7 minutes, depending on your oven. Keep an eye on it to be sure you let the croutons brown but not burn.
Here are the croutons out of the oven. You’ll see they are nice and golden brown. Let the croutons cool. Once they’re cool, the gazpacho should be chilled and ready to go. Serve up the soup (about 1 cup per serving) and top with chopped chives, chopped tomatoes, the sliced red onions you reserved and a drizzle of olive oil and enjoy! Happy chilling!!
Makes about 6-8 servings
1/4 Red Onion (Plus a little for garnish)
10 ripe Heirloom Tomatoes, stemmed and washed (Vine Ripened works well too)
1/3 lb (150g) Strawberries, stemmed
1 red bell pepper
1 small Jalapeno Pepper, seeds removed (optional)
2 tablespoons Extra-Virgin Olive Oil
1 oz (30g) Kosher Salt
1 teaspoon freshly cracked Black Pepper
1 tablespoon Honey
1 French baguette
Step by Step Instructions:
1. Start off by cutting up all of your veggies: tomatoes, the red onion, red pepper, strawberries, and jalapeno pepper.
2. Once all veggies are roughly diced, place them in a blender along with 2 tablespoons of extra-virgin olive oil, 30 grams of kosher salt, a teaspoon of freshly cracked pepper, and a tablespoon of honey. If you need to add your veggies in batches, that may help from overloading your blender.
3. Blend until it’s the desired consistency careful not to overblend. You’ll want the soup smooth but not watery. I stopped when I could still see flecks of the veggies.
4. Once the gazpacho is blended, chill it in the refrigerator for at least 30 minutes.
5. While the soup chills, preheat your oven to 430 degrees. Slice your baguette into about 4 to 5 inch long sections and then cut each section into sticks. Brush each stick of bread with olive oil and bake in the preheated oven for anywhere from 3 to 7 minutes. Keep a close eye on the bread and remove once they start to brown. Let the croutons cool.
6. Once the croutons are cooled, it’s time to serve up the soup! Serve about a cup of gazpacho per serving. Top with chopped chives, a few thin slices of red onion, some small diced tomatoes, and a drizzle of olive oil. Add 2-4 croutons per serving and enjoy!0
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