Strawberry Gazpacho
Ingredients
- 3 pints hulled strawberries ⓘ
- 1/2 cucumber - peeled, seeded, and chopped ⓘ
- 1/2 onion, chopped ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 1 pint hulled strawberries, chopped ⓘ
- 1/2 cucumber - peeled, seeded, and chopped ⓘ
- 1/2 onion, chopped ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 1 bunch green onions, minced ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 1/3 cup red wine vinegar ⓘ
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil ⓘ
- 1 1/2 teaspoons salt ⓘ
- 2 cloves garlic, minced ⓘ
- 1 teaspoon dried tarragon ⓘ
Instructions
- Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
- Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Nutrition & Diet Analysis (per serving)
826
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).