south american - strawberry gazpacho
(1 RATING)
This delicious soup is cool and refreshing, perfect for those warm summer night. Please note: The recipe requires it to chill in the fridge overnight. The next day the ingredients are pureed and put back into the fridge to chill until serving. The chilling times are not noted in the prep time. Taken from site: PBS.org Recipe courtesy of Check Please! Bay Area Posted here for play in Culinary Quest.
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prep time
40 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 pound plus 4 ounces, strawberries hulled and lightly crushed
- 4 ounces white onions thinly sliced
- 4 ounces red bell peppers thinly sliced
- 5 ounces cucumber peeled, seeded, thinly sliced
- 1/2 clove garlic crushed
- 1/4 cup tarragon leaves
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- - salt and pepper to taste
- - ganishes:
- - strawberries hulled and finely diced
- - chives finely minced
- - red bell pepper finely diced
- - english cucumber peeled, seeded, and finely diced
- 1 - 2 tablespoons almond oil
- - whole fresh chervil sprigs
How To Make south american - strawberry gazpacho
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Step 1Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
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Step 2The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.
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Step 3Allow to thoroughly chill again before ladling into soup plates or bowls.
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Step 4To garnish, gently toss all the diced or minced vegetables and fruit with almond oil.
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Step 5Mound in the center of the soup plate and top with some chervil sprigs.
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