Strawberry Basil Gazpacho

There are many ways to enjoy fresh strawberries, but I like the idea of a simple, fresh soup that involves no cooking. Strawberries, brimming with vitamin C, folate, and potassium, lend their subtle sweetness to this savory strawberry gazpacho. This gazpacho is a vibrant twist on the classic chilled soup, perfect for summer gatherings. Juicy strawberries blend seamlessly with crisp cucumbers, sweet bell peppers and a hint of sharpness from the onion, creating a refreshing medley of flavors. Fresh basil and a splash of balsamic vinegar elevate the dish with aromatic and tangy notes, while a drizzle of olive oil adds a smooth finish. Topped with toasted slivered almonds, this gazpacho offers a delightful crunch. Whether served as an appetizer or a light main course, this gazpacho is a refreshing, elegant addition to your summer menu.

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Servings: 4 servings

Ingredients

• 2 pounds fresh strawberries hulled and halved
• 1/2 cup yellow onion chopped
• 1/2 cup red bell pepper chopped
• 1 cucumber peeled and chopped
• 1 small garlic clove minced
• 1/2 cup fresh basil leaves
• 1/4 cup good quality balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup toasted slivered almonds for garnish (optional)
• Splash of extra-virgin olive oil for garnish

Instructions

• Combine the strawberries, onion, pepper, cucumber, garlic and basil leaves in a high speed blender or the bowl of a food processor and blend the mixture until smooth. Add in the balsamic vinegar and olive oil. Season with salt and pepper and blend again. If the mixture is too thick, you can add a little bit of water to thin it out. Chill the soup until you’re ready to serve it. Garnish the soup with toasted slivered almonds and a splash of extra-virgin olive oil.

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