I just made this Fresh Tomato & Strawberry Gazpacho and was delighted by its simplicity and refreshing flavor. Three basic ingredients burst with lip-smacking goodness. I can’t say that I would have put this combination together, but I am glad I did.
A recipe I saw in The French Kitchen Cookbook by Patricia Wells inspired me to think outside of the traditional Spanish gazpacho box. When attractively presented, it will be the talk of your next party. Even my husband who doesn’t like traditional gazpacho loves this unique version.
Every time I make this I try to come up with new ways of presenting it. It just happens that I am obsessed with amuse bouche glasses. You can buy an assortment of mini glasses at Amazon or at your local Bed, Bath & Beyond.
I bought the ellipse mini glasses in Paris, but you can buy similar ones here. The Bamboo Knot Cocktail Picks can be purchased online as well.
Today Recipe: Fresh Tomato & Strawberry Gazpacho
This isn’t so much of a recipe as it is a ratio. Use equal amounts of seasonally fresh tomatoes and organic strawberries. Add two teaspoons of good quality aged balsamic vinegar for each pound of fruit used.
Tomato & Strawberry Gazpacho
Ingredients
- 1 pound garden-fresh tomatoes rinsed, cored and quartered. (do not peel)
- 1 pound fresh organic strawberries rinsed and stemmed
- 2 teaspoons aged balsamic vinegar
Instructions
-
In a blender (or food processor), puree the tomatoes and strawberries. Add the vinegar and blend again. Taste, add more vinegar if needed. Chill throughly before serving. Serve in small, clear glasses as a refreshing appetizer.
Recipe Notes
Serves 8
Fun Fact:
The tomato was first cultivated by the Incas and was imported to Europe in the sixteenth century. It was at first considered an aphrodisiac, while in the north of France it was thought to be a poison.
Hmm… if you are alone, an aphrodisiac could seem like a poison.
…and then she paused for thought.
Yum
This looks like the perfect start for a barbeque! Can’t wait to try it.
Rona, I know you will love this one with just 27 calories, and 6g carbohydrates!
I would have never thought to put that combo together either!!! I can just imagine perfectly, sun-ripened, summer tomatoes together with strawberries from the farmer down the block. I can see how the flavors would go so well together!!! The balsamic!??! Oh that’s the icing on the cake! I’m excited to try this!!
Thanks Natalie! I had to try this because it was so unusual. Your recipe for strawberry shortcake crostini looks amazing!
http://www.thedevilwearsparsley.com/2012/06/14/strawberry-shortcake-crostini/
Yum!! I’m going to drink it and pour it all over stuff. Sounds heavenly! P.S. I love your hmmm thought!
What a great idea Leslie. I think it would go great with crème fraîche. I would love to know if you could put it one of your cakes. Maybe a pound cake?
Gazpacho is the best! Now even better! Does it come off as sweet or savory? Very interesting.
This gazpacho comes off more sweet than savory. It might also be a great palate cleanser between courses.
Perfect for a hot day like today! Making this as soon as I leave this message.
Thanks!
Must make, must make, must make.
It is so easy and at this time of year tomatoes and strawberries are plentiful. I think you will really like this recipe.
I am going to try the recipie. I had something like it during my trip to Costa Rica. They served with a small scoop of basil ice cream and small seasoned croutons. Wonderful!
What a great idea to serve it with basil ice cream! Thanks for stopping by Suzanne.