Did you get your strawberries? The season is so quick that it almost seemed like it didn’t happen,
luckily Viva Farms has stepped up to the plate and granted us a little longer spell. I wait all year for the berries;let’s face it,this is why we brave the cold and rain to get to the berries and sunshine…and the tomatoes!! Oh fresh tomatoes are amazing,sweet and juicy. I remember growing up and watching my Grampy eat them like an apple. At the time I thought it was strange,but now I recognize that look on his face as ecstasy.
Here is a gazpacho that I think you will enjoy,it’s full of summer!!
Strawberry Tomato Gazpacho
(Adapted from Le Cordon Bleu)
Serves 4
1 lb. ripe tomatoes
1 small cucumber
1 pint strawberries
1/2 medium sized white onion
1/4 –1/2 Serrano chili
2 tbsp. olive oil
salt &pepper to taste
chives
Get a large bowl big enough to hold all the ingredients when they are chopped. A deep-sided bowl is good when using an immersion blender unless you want to wear gazpacho!
Chop the tomatoes in half horizontally. Squeeze seeds out,chop into 1″pieces,and add to bowl.
Peel cucumber (you don’t want the green skin affecting the color). Chop into 1″pieces and add to bowl.
Hull strawberries and cut in half. Cut larger pieces in half again so that the pieces are roughly the same size and add to bowl.
Chop the onion and add to bowl.
Remove seeds from chili,chop into small pieces,and add to bowl. If you’re afraid of spiciness,you can always taste and add more if necessary.
Add olive oil and using an immersion blender or a regular blender,blend the soup. Taste for spiciness and seasoning. Adjust as needed with more chili,salt,and pepper.
Ladle the soup into a fine strainer over a second large bowl. Push the soup through the strainer with a wooden spoon or ladle. Discard the solids in the strainer.
Chill soup overnight to let flavors meld together. Whisk before serving. Garnish with chives.
