STRAWBERRY GAZPACHO

STRAWBERRY GAZPACHO

Too hot to cook?

This chilled summery soup is filled with loads of farmers’ market freshness and bursting with so much flavour.  I can hardly contain myself.  And probably the best part – no cooking required.

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All I had to do was dump all the ingredients into a large bowl and blend until smooth.  That’s all there was to that.  Chop, chop, dump and blend.  I made it spicy (2 large jalapenos)  but those could even be listed as optional the flavour was that wonderful.

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Impress your guests with a simple ‘verrine’ presentation or spoon portions into little jam jars, refrigerate and pull out when ready to serve.  Treats like this don’t get any simpler.

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For today’s cockpit supper, I served a bowl-full of chilled deliciousness dressed with a little crumbled goat cheese and a yummy crab roll (recipe for that coming up next).

inspiration thanks to SpoonForkBacon

STRAWBERRY GAZPACHO
 
Author:
Ingredients
  • 16 large strawberries, cleaned and hulled
  • 5 small tomatoes, chopped
  • 2 baby cucumbers, chopped
  • 2 jalapenos, seeded and chopped
  • ½ bunch basil, chopped
  • 2 limes, juiced
  • 3 tablespoons honey or agave
  • salt and pepper to taste
  • 2 ounces goat cheese, softened to garnish
  • 2 limes, zested to garnish
  • 1 teaspoon cracked pepper to garnish
Instructions
  1. Place all ingredients (minus garnish) in a large bowl and puree with an immersion blender.
  2. Serve chilled garnished with goat cheese, lime zest and a few grinds of pepper

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