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Strawberry Gazpacho
Strawberry Gazpacho
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Prep Time:
30 minutes
Total Time:
150 minutes
Refreshing strawberry gazpacho with garden vegetables and avocado for a light summer meal.
Ingredients:
  • 3 pints hulled strawberries
  • 0.5 cucumber - peeled, seeded, and chopped
  • 0.5 onion, chopped
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup chopped fresh parsley
  • 1 pint hulled strawberries, chopped
  • 1 bunch green onions, minced
  • 1 jalapeno pepper, seeded and minced
  • 0.33333334326744 cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1.5 teaspoons salt
  • 2 cloves garlic, minced
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 0.25 teaspoon hot pepper sauce
  • 0.125 teaspoon ground black pepper
  • 1 large avocado - peeled, pitted, and cubed
Instructions:
  • Puree 3 pints of strawberries, half of a cucumber, half of an onion, 1/4 cup of cilantro, and 1/4 cup of parsley in a blender on high for about 30 seconds. Transfer the pureed mixture to a large bowl.
  • Combine the strawberries, cucumber, onion, cilantro, parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper with the pureed strawberries. Top with avocado cubes.
  • Chill the gazpacho, covered, in the refrigerator for a minimum of 2 hours before serving.

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