Our colleague Hannah Kaminsky of Bittersweet Blog added strawberries to a classic gazpacho recipe to fight “an oppressive heatwave.”
It’s a soup course, or a main course with a salad or sandwich on the side.
“Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, it’s a delicious study in contrasts,” says Hannah.
“Don’t let the fruity feature scare you off! It’s not a vegetable-forward smoothie, but you may still want to drink it straight from the blender.”
We’ll add a smiley icon to that: 🙂
Here’s her quick-and-easy recipe. Prep time is 10 minutes, plus an hour or more to chill.
1. PLACE the strawberries and vegetables, along with the basil, salt, crushed red pepper and vinegar, in a blender. Blend on high speed until thoroughly puréed.
2. KEEP the motor running and slowly stream in the olive oil. Once smooth and fully incorporated, transfer the blender jar (or use another container) to the fridge and chill until ice cold, 1 – 3 hours.
3. ADJUST the seasonings to taste, if needed. Garnish bowls with pistachios, strawberries, cucumber, and/or basil, if desired. Also consider a dollop vanilla yogurt or plain Greek yogurt.
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