Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our granola for a bit of crunch.
Serves 4-6
Ingredients
For the gazpacho:
- 5 cups quartered strawberries
- 3/4 cup diced cucumber
- 1.5 cups diced red bell pepper
- 1 tsp thyme leaves
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp tomato juice
- 1/2 tbsp hot sauce or tabasco
- 2 tsp minced garlic
- Salt + freshly ground black pepper to taste
To garnish:
- Quality, extra-virgin olive oil
- Orange mint leaves
- Freshly ground black pepper
- Burrata
- Freeze-dried strawberries
- Jamie's Farm Granola
Preparation:
In a bowl, toss all the ingredients for the gazpacho in a bowl. Cover with plastic wrap and let marinate at room temperature for an hour.
Puree the ingredients in a blender on high speed until very smooth. Taste and season with more salt or vinegar if necessary. Chill in the refrigerator until cold.
Serve in chilled bowls, garnishing with extra-virgin olive oil, orange mint leaves, freshly ground black pepper, freeze-dried strawberries, and our granola— we highly suggest the rosemary currant granola!
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