Cold gazpacho soup with strawberries

Votes: 1

How to Make Cold Strawberry Gazpacho Soup

Time: 1 hour 10 min.
Complexity: easily
Servings: 2 - 4

Cold gazpacho soup is just the thing for a hot summer day. This light and refreshing vegetable and fruit dish is perfect for those watching their calorie intake and vegetarians. Crispy toasted bread pairs perfectly with the soup's texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 mixed tomatoes, coarsely chopped
12 strawberries, without stems and sepals
2 leaves of fresh basil, extra for serving
1 cucumber, roughly chopped
1 yellow bell pepper, stem and seeds removed
1 clove garlic, finely grated
A little red wine vinegar
Dried oregano, as needed
Olive oil, for greasing and drizzling
Good quality bread, sliced, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, strawberry, sweet pepper, cucumbers, wine vinegar, oregano, basil, toast

Cooking the dish according to the recipe:

Place the strawberries, tomatoes, basil, cucumber, bell pepper, and garlic in a food processor with 1/2 teaspoon of salt. Process until a coarse puree forms. Taste, adding more red wine vinegar, a little oregano, and salt if needed. Refrigerate until ready to serve.
Grease a grill pan with olive oil and toast the bread until done.

Divide the gazpacho among servings and serve chilled. Drizzle with a little olive oil. Tear basil and garnish the dish with it. Serve with toasted bread.

Categories:

recipe / Summer dishes / Soups / Cold soups / Creamy soups / Ree Drummond