Tomato Strawberry & Basil Gazpach0 is a chilled summer soup to help keep you cool when the weather map turns red. Fresh, healthy and simple to make, this cold soup is a must make this summer.
Tomato Strawberry & Basil Gazpacho
Our celebration of the summer season continues here on Platter Talk with a chilled soup of summery goodness. Gazpacho is traditionally prepared using a tomato base and a few other vegetables for flavoring, often times like likes of cucumber and sweet garden peppers. This twist offers a variation of the soup and of summer, featuring strawberries and fresh basil to compliment the tomato base.
Scott and I put this Tomato Strawberry & Basil Gazpacho together a few evenings ago, during the first week of August and it proved to be a meal that was ideally suited for the height of summer.
This was our first round at gazpacho, but it wasn’t the first time we made a cold soup to feature the fresh taste of summer. A few weeks ago we put together a wonderful chilled blueberry soup. We had a lot of fun making it for Living with Amy, a daily morning show on channel 11 out of Green Bay, WI. In spite of the time crunch imposed by an impromptu Presidential news conference, we were still able to put it together in front of a live television camera.
Like the chilled blueberry soup, this gazpacho turned into a beautiful and edible display of summer. Aside from being chilled prior to serving, this is where the similarities end. While the blueberry soup offered a sweet showcase of blueberries in a soup bowl, this gazpacho presents itself as a blended salad to be eaten not with a fork, but rather a spoon.
A crisp sauvignon blanc or buttery chardonnay would be perfect to pair with this Tomato Strawberry & Basil Gazpacho, yet if neither of those appeal to you, just a warm summer night will suffice. This blend of summer is so easy to put together in just a few minutes; I hope you will give this one a taste, soon. Long live summer. -Dan
- 1 lb 1/2 kg Roma tomatoes
- 1 lb 1/2 kg fresh strawberries, rinsed and hulled
- 2-4 large basil leaves
- 1 medium size cucumber
- 1 slices bread crust removed
- 1/4 cup olive oil
- 1 garlic clove peeled
- 1 tablespoon balsamic vinegar
- Juice form 1/2 lemon
- Salt and pepper to taste
- Parmesan cheese and additional basil and olive oil for garnish)
- Add all ingredients to blender or food processor.
- Blend/process to desired consistency.
- Chill for a least one hour prior to serving.
- Serve in bowl and garnish with grated Parmesan and thing strips of basil. Add a dash of olive oil as garnish if desired.