This family is crazy about strawberries.
I can find a way to eat strawberries with just about anything. Here’s Proof.
This soup too good to be true…simple to make, perfect for a light meal on a hot summer night, and it is INSANELY DELICIOUS!!!
The first time I made this gazpacho was last year after a day of picking strawberries at our local u-pick farm. Ariana and I spent about 2 hours there and picked ourselves about 10 lbs of the seasons best strawberries. We spent a few hours cleaning them, and put about 6 lbs in the freezer to have for our smoothies later in the year.
I decided to use the rest to try to make this savory strawberry gazpacho.
This year we headed up with some friends and their kids. We had a blast, and by the end of it…the girls’ mouths and hands were painted pink.
We picked another 10 lbs, and plan to freeze most of them, but to save a few to make my favorite Swedish Strawberry Meringe Cake. And of course the gazpacho has already been made and devoured. I dreamed all winter about making this soup again, and it was just as good as last year…if not better.
Warning: Don’t make the mistake of passing this soup up, because it should only be made in summer when strawberries are in season.The huge, out of season, sour, flavorless strawberries you pick up in the middle of winter will NOT do this soup justice.
So please make it NOW, and you can thank me later!
- ⅛ cup extra virgin olive oil
- 2 cloves garlic, sliced
- 2 sprigs of fresh lemon thyme
- 8 cups strawberries(divided), hulled and quartered
- 2¼ cups cucumbers, peeled, seeded(optional)and diced
- 2 cups yellow bell pepper, diced
- 3 sun-dried tomatoes, rehydrated in water or 2 Tbs. tomato paste mixed into 4 Tbs. water
- 3 Tbs. balsamic vinegar
- 1½ tsp. salt
- basil leaves, freshly ground black pepper, and olive oil, for serving
- Add the Garlic clove, the lemon thyme, 6 cups strawberries, cucumbers, peppers, ½ cup olive oil, tomato-paste water, vinegar, and salt to a bowl. Toss everything to combine, then cover the bowl tightly with plastic wrap and leave to marinate at room temperature for 3-6 hours.
- Puree the mixture together in small batches until very smooth then refrigerate until fully chilled.
- Dice the remaining 2 cups of strawberries, and place in a small bowl. Add a splash of extra virgin olive oil and balsamic vinegar, and a few pinches of salt and pepper. Add a few chopped basil leaves
- Before serving, taste and adjust the salt and vinegar if desired. Serve sprinkled with strawberry/basil mixture, chopped basil leaves, black pepper, and a drizzle of olive oil.
eat. love. nourish.