Pretty in Pink: Strawberry-Tomato Gazpacho Shooters (New Recipe!)

This chilled Strawberry-Tomato Gazpacho is a light, refreshing little stunner—sweet, savory, and just a touch spicy. It’s the kind of dish that surprises you in the best way: cooling, bright, and completely unexpected alongside something rich or spicy.

I developed this dish yesterday to pair with another new recipe, my Trout Tostadas, but it would be just as at home at a summer garden lunch, a tapas-style dinner party, or as a first course for a special occasion. And, while I haven’t tried it yet, I know it will be GREAT mixed with vodka or gin for a refreshing summer drink, perhaps with a sugar rim. Stay tuned!

Strawberry-Tomato Gazpacho Recipe

Cooking time: 15 minutes or less

Yields about 2 cups, for 6 ⅓ cup servings in ramekins, or 6-10 shooters, depending on the size of the glass

Ingredients

• 3 inches English cucumber, unpeeled, cut into chunks
• Juice and zest of 1 lime
• 1 banana pepper, seeded, cut into chunks
• ~2 tablespoons red onion, in chunks
• 12–15 fresh basil leaves
• 10 fresh mint leaves
• 8 oz (about 7 large) ripe strawberries, hulled and halved
• 1 medium very ripe tomato, stemmed, cored and quartered
• ½ serrano pepper, seeded if less heat is desired, cut into pieces
• 1 tablespoon good quality olive oil (I used lemon-infused)
• 1 tablespoon white wine or white balsamic vinegar (I used grapefruit infused)
• 1 teaspoon local honey
• Salt and freshly ground black pepper, to taste (around ½ teaspoon salt and 10+ grinds of pepper)

Optional Garnishes

• Feta, queso fresco or cotija cheese, crumbled
• Strawberries
• Crema or sour cream
• Olive oil and/or vinegar, the same that you used in the recipe
• Mint or basil leaves

Instructions

1. In a blender or food processor, combine 3 inches of unpeeled English cucumber, juice and zest of 1 lime, 1 seeded banana pepper, 2 tablespoons red onion, 12–15 basil leaves, 10 mint leaves, 8 oz strawberries, 1 ripe tomato (stemmed), and ½ a serrano pepper.
2. Blend until the mixture is mostly smooth and evenly combined. It will be slightly chunky.
3. Add 1 tablespoon olive oil, 1 tablespoon vinegar, 1 teaspoon honey, and a generous pinch of salt and pepper. Blend briefly to incorporate.
4. Taste and adjust seasonings (salt and pepper); you can also add more lime juice for brightness or honey for sweetness if desired.
5. Chill for at least 1 hour before serving.
6. Serve in small wine glasses, ramekins, or shot glasses. Garnish as desired.

Notes

• I kept the seeds of the serrano and the result was perfectly spicy – not too little and not too much
• I tasted the concoction before deciding that honey was necessary, and it brought the taste all the way home
• Be judicious with the salt at first, but don’t be shy about adding more
• I used special flavored olive oil and white balsamic vinegar from a shop we visit in Pass Christian, MS, but this dish will be fine with regular olive oil and vinegar, as long as they are high-quality
  • If you do have flavored oils and vinegars on hand, citrus or fruit choices are perfect (think raspberry vinegar, for instance)
• If you want a smoother result, you can peel the cucumber, but think twice about it: cucumber peels have fiber, vitamins and minerals
• Try this with other fruits, like raspberries—and be sure to come back and tell me about it

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Pretty in Pink, and Photogenic, Too!

I had a lot of fun with the photo shoot, starting with the poolside shots. Being in Southeast Texas in July, the glasses began to sweat immediately when going from 71℉ to 95℉, and even the jalapenos and strawberries got that telltale sheen. I waited a few minutes for it to recede but then decided to be authentic – if you make this dish and take it poolside, you’ll see some condensation, too, unless you live in a more temperate climate.

Messy Plating in Its First Outing

Last night’s in-the-moment serving of the Strawberry-Tomato Gazpacho was much messier than the photo shoot versions. With its careless splash of crema, drizzle of olive oil and a few strawberry slices, you can’t really see the charm of the gazpacho. But trust me, my friends, it was wonderful as a cooling element with a bold main dish like my Trout Tostadas (recipe coming!) and red beans on the side.

Join Me in the Kitchen

This dish is soooo easy to make! Just gather the ingredients, pop ’em in the blender, taste, adjust and enjoy.

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