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Strawberry Gazpacho
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Strawberry Gazpacho

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Strawberry Gazpacho

1 medium tomato, coarsely chopped
½ English cucumber, peeled and coarsely chopped
½ medium red bell pepper, seeded and coarsely chopped
1 pound ripe strawberries, hulled and halved PLUS 6 sliced strawberries for garnish
½ teaspoon minced garlic
½ teaspoon chopped thyme
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper


In a food processor, pulse tomato, cucumber and red pepper until finely chopped. Transfer to a bowl.

Use food processor to pulse halved strawberries until finely chopped. Add to tomato mixture, stirring to thoroughly combine. Reserve one cup.

Return remaining mixture to food processor along with garlic and thyme, and process until pureed. Return mixture to a bowl, and add olive oil, vinegar, salt, pepper and reserved cup of strawberry mixture. Cover and chill 4-8 hours. Garnish with sliced strawberries when serving.

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