I am a tried-and-true gazpacho fan, and consider it to be a staple of my summer diet while tomatoes are at their ripest. I swear every summer that I’m going to branch out from my usual recipe (Ina Garten’s is my fave), but it’s so easy to recreate something that you know will be delicious every time. One of my challenges to myself this summer was to try to update my gazpacho recipe repertoire, and this strawberry tomato gazpacho recipe from Spoon Fork Bacon fit the bill. It’s slightly sweet from the berries, and the lime, mint, and hint of heat are the perfect accents. Read on for the recipe.
Strawberry and Tomato Gazpacho
Makes 3 cups
16 large strawberries, cleaned and hulled
5 small vine ripe tomatoes, chopped
1/3 hothouse cucumber, chopped
2 jalapenos, seeded and chopped
1/2 bunch mint, chopped (plus extra for garnish)
2 limes, juiced
3 tablespoons honey
salt and pepper to taste
2 ounces goat cheese, softened
2 limes, zested
1 teaspoon cracked black pepper
Place all ingredients into a blender and puree until smooth. Pour soup into a large bowl and set into an ice bath. Chill soup for 1 hour.
Stir and adjust seasonings. Place goat cheese, lime zest and pepper into a small bowl and stir together until fully combined.
To serve: Ladle soup into each bowl and top with a small dollop of prepared
goat cheese and snips of fresh mint leaves.
Original recipe can be found here.