A vibrant chilled soup made with fresh strawberries and cucumber, perfect for hot days. This refreshing gazpacho is packed with flavor and can be served as an appetizer or light meal.
Ingredients
4 pints strawberries
1 whole cucumber
1 whole onion
1/2 cup cilantro
1/2 cup parsley
to taste slices green onions
1 whole jalapeno
to taste tablespoon red wine vinegar
to taste tablespoon lemon juice
to taste tablespoon olive oil
to taste teaspoon salt
to taste cloves garlic
to taste teaspoon tarragon
to taste teaspoon basil
to taste dash hot pepper sauce
to taste teaspoon black pepper
1 whole avocado
Method
In a blender, combine 3 pints of fresh strawberries, half a cucumber, half an onion, 1/4 cup of cilantro, and 1/4 cup of parsley. Blend on high speed until the mixture is completely smooth, which should take about 30 seconds. Pour the puree into a large mixing bowl.
In the mixing bowl, add another pint of diced strawberries, the remaining cucumber and onion, 1/4 cup of chopped cilantro, 1/4 cup of parsley, sliced green onions, a diced jalapeno, red wine vinegar, fresh lemon juice, olive oil, salt, minced garlic, tarragon, basil, a dash of hot pepper sauce, and black pepper. Stir all the ingredients together until they are well combined. Finish by topping the soup with diced avocado.
Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours to let the flavors blend beautifully before serving.
Nutritions
231 : Calories
12g : Fat
31g : Carbs
4g : Protein
30 mins Preperation
2 hrs 30 mins Total
6 servings
