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Strawberry-Tomato Gazpacho

This chilled Strawberry-Tomato Gazpacho is a light, refreshing little stunner—sweet, savory, and just a touch spicy.
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Prep Time 15 minutes
Ingredients Instructions Notes

Ingredients
  

  • 3 inches English cucumber unpeeled, cut into chunks
  • Juice and zest of 1 lime
  • 1 banana pepper, seeded, cut into chunks
  • ½ serrano pepper, seeded if less heat is desired, cut into pieces
  • ~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
  • 1 tablespoon good quality olive oil; I used lemon-infused
  • 1 tablespoon white wine vinegar or white balsamic vinegar; I used grapefruit infused balsamic
  • 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. Don't skip this, and just substitute sugar if you don't have honey.
  • 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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