Soup dish from First Class Dining, with a flavorful, refreshing taste.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pints hulled strawberries
- ½ cucumber – peeled, seeded, and chopped
- ½ onion, chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 pint hulled strawberries, chopped
- ½ cucumber – peeled, seeded, and chopped
- ½ onion, chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 bunch green onions, minced
- 1 jalapeno pepper, seeded and minced
- ⅓ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- ¼ teaspoon hot pepper sauce
- ⅛ teaspoon ground black pepper
- 1 large avocado – peeled, pitted, and cubed
Instructions
- Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
- Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Reviews
I made this soup on a hot summer day when strawberries were in their peak season. The flavors were very fresh from all the herbs and somewhat pungent from the onions and spices.
just plain tasted bad.
Used the change servings feature and scaled down to 3 (for us, it was more than 4 servings), and followed the recipe to the letter. Only thing I did differently was leave off the avocado simply because I didn’t have one on hand, however, I think that would be a nice topper to this gazpacho. We like gazpacho, and although this definitely is a sweeter version, the veggie flavor comes through nicely. It has a good balance of sweet versus spicy. As we all know, we “eat with our eyes,” and for me, that was a negative about this cold soup…it just doesn’t present itself great. For us, any gazpacho or cold soup is something that’s a little outside the box and maybe just a little elegant, so that drab color was a downer. I think all of the parsley and cilantro darkened it, and you lose that vibrant and bright red color of the strawberries. Do give it some chilling time in the fridge, as the flavor definitely improves. A long ingredient list and lots of chopping, but I would make this again.
My daughter and I loved this. Mom liked it. Daughter’s [picky] bf only took a couple bites. Daughter’s client couldn’t quite get the concept of a cold soup, so he put it on a chicken taco and his cauliflower – like a salsa (= Slightly tweaked . . . I left out the tarragon and parsley, and I threw everything, except about half a pint of strawberries, about 1/3 the cucumber, and the avocado, in my food processor. Simple and yummy. Not sure I would make this version often – simply because I think I can get the grape tomatoes that I love at less cost than strawberries – but I would make it again (=