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As the sun reaches its zenith and the summer heat engulfs us, what better way to cool down than with a refreshing and flavorful bowl of gazpacho? Not just any gazpacho, but our “Refreshing Summer Strawberry Gazpacho: A Cold Soup Delight”. This Spanish culinary gem has been quenching the summer thirst of the Andalusians since time immemorial. Originally a humble mix of stale bread, garlic, olive oil, water, and vinegar, gazpacho has evolved over the centuries, adapting to the tastes and ingredients of each region. Today, we bring you a version that is a celebration of summer’s bounty and a testament to gazpacho’s versatility.

What sets our version apart is the delightful addition of ripe Strawberries. They impart a subtle sweetness that beautifully balances the tartness of tomatoes and the cool crunch of cucumbers. The bell peppers, on the other hand, add a dash of vibrancy both in terms of color and flavor. The result is a gazpacho that is not just a cold soup but an invigorating summer experience. Each spoonful sings with the freshness of the ingredients, the sweet-tart symphony of strawberries and tomatoes, the crispness of cucumbers, and the gentle heat of bell peppers.

We suggest serving this gazpacho chilled, as an appetizer or a palate cleanser in between heavier courses. It’s perfect for summer parties, picnics, or a quiet afternoon on the porch. Add a sprig of mint or a dollop of yogurt for a finishing touch, and pair it with a light salad or crusty bread for a complete meal. Dive into this bowl of Refreshing Summer Strawberry Gazpacho and let it transport you to the sun-drenched fields of Spain, where this cold soup delight was born.

Main Ingredients

• 2 cups ripe strawberries (hulled and halved)
• 4 ripe tomatoes (medium-sized, diced)
• 1 cucumber (large, peeled, seeded and chopped)
• 2 red bell peppers (medium-sized, seeded and chopped)
• 1 slice stale bread (soaked in water and squeezed dry)
• 1 clove garlic (minced)
• 1 cup cold water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Seasonings and Spices

• to taste salt
• to taste ground black pepper

Optional Toppings

• sprigs mint (for garnish)
• dollop yogurt (for serving)
• drizzle extra virgin olive oil (for serving)

Preparation

1. Gather all the ingredients. Clean the strawberries, tomatoes, cucumber, and red bell peppers under cold running water to remove any dirt or impurities.
   Tip: Use ripe and fresh ingredients for best results.
2. Cut off the stems of the strawberries and dice them into small pieces. Keep aside.
3. Dice the tomatoes, cucumber, and red bell peppers into small pieces, removing seeds if desired.
   Tip: Removing seeds will reduce the bitterness in the soup.
4. Peel and mince the garlic clove. Cut the stale bread into small cubes.

Cooking Instructions

1. In a food processor or blender, add the diced strawberries, tomatoes, cucumber, bell peppers, minced garlic, bread cubes, cold water, 2 tablespoons of extra virgin olive oil, and red wine vinegar.
   Tip: If your blender is small, you may need to blend the ingredients in batches.
2. Blend the ingredients until you get a smooth puree. Depending on the power of your blender, this might take 1-2 minutes.
   Tip: If you prefer a chunkier texture, blend for a shorter time.
3. Season the puree with salt and ground black pepper to taste.
   Tip: Start with a small amount, you can always add more.
4. Pour the gazpacho into a large bowl or container and refrigerate for at least 2 hours or until it is thoroughly chilled.
   Tip: Chilling the gazpacho allows the flavors to meld together.

Finishing Touches

1. Once the gazpacho is chilled, give it a good stir and adjust the seasonings if needed.
2. Serve the gazpacho in individual bowls or glasses. Garnish each serving with a sprig of mint, a dollop of yogurt, and a drizzle of extra virgin olive oil.
   Tip: The garnishing not only adds to the taste but also makes the dish visually appealing.
3. Enjoy your Refreshing Summer Strawberry Gazpacho as a cool start to a meal or a delightful summer snack.
   Tip: Pair it with a light salad or crusty bread for a complete meal.