Hot summer days calls for cold soup. A bowl of no-cook cold strawberry gazpacho soup is very refreshing and satisfying.
Servings: 4 people
- 1 lb strawberry hulled and halved
- 1 tomato (medium size)
- ½ red bell peppers
- 1 English cucumber
- 2 garlic cloves
- 1 teaspoon thyme
- 1 tablespoon balsamic vinegar
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- ¼ cup vegetable stock
- Few chopped strawberries
- Few thyme leaves
Hull the strawberries and chop them into pieces. Peel cucumber and chop it. Chop rest of the vegetables roughly.
Combine strawberries, tomato, cucumber, red bell peppers, garlic, thyme and salt and pepper to taste. Pulse until all ingredients are finely chopped.
Then slowly pour in balsamic vinegar, olive oil, and vegetable stock (don’t add stock if you are after thick gazpacho souand continue to blend until gazpacho reaches the desired consistency.
Pour the puree into a container and chill it for atleast 30 minutes to overnight.
Serve chilled gazpacho in individual bowls with few chopped strawberries and thyme leaves.
Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 26.6mg | Calcium: 18mg | Iron: 0.5mg