Get your serving of summer fruits with this fast and foolproof strawberry gazpacho. EVOO chef-owner Peter McCarthy subs in the juicy berry for the base, and then blends in orange juice, lime and honey—and a little Tabasco for some extra oomph. Serve it chilled and unadorned, or dress up your bowl (a la EVOO) with a fresh garnish of cucumber, red onion, strawberries, cilantro and toasted almonds for texture.
Strawberry Gazpacho from Chef Peter McCarthy
Ingredients
- 1 quart strawberries, hulled and quartered
- 1/2 cup orange juice
- 1/3 cup water
- 2 tablespoons extra virgin olive oil
- 3 teaspoons lime juice
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 2 dashes Tabasco
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- toasted almonds
- cucumber, diced
- strawberries, diced
- red onion, diced
- cilantro, chopped
- extra virgin olive oil
Directions
- Puree all the gazpacho ingredients in a blender, food processor or with an immersion blender. Serve the soup immediately or chill.
- In a separate bowl, combine the garnish ingredients to taste. Add a spoonful of garnish to the center of each bowl and serve with a drizzle of olive oil.