Save the Strawberries!

Plucked at their peak, a pint of local strawberries might just be the perfect summertime snack in Skagit Valley. But what happens when they’re past their prime? Don’t let a little smoosh or a little mush scare you, these best-ever berries have a lot left to give before you throw them away! As long as they’re not showing signs of mold or rot (some of which you can pare around), give these simple solutions a shot: mash, blend, freeze, or chill!

Mash: trim then mash your berries and add a spoonful of sugar (more if you want a sweeter sauce), and let the berries macerate. Sugar pulls the juice out of the berries for a sweet summer topping on yogurt, ice cream, and more. Strawberry shortcake, anyone?

Blend: hull your berries and plop them in a blender with sugar, vanilla, a splash of your favorite milk, and the Co-op’s vanilla ice cream for a homemade strawberry shake! You can sub in our Strawberry Balsamic ice cream if you’re feeling fancy, or opt for our Strawberry sorbet for a slushier, dairy-free take.

Freeze: throw your berries in a blender or food processor for a simple strawberry puree. You can freeze in a jar as is, or! Pour into an ice cube tray and drop them into lemonade on a hot day.

Chill: Cold soup? We say sí! This cool summer soup is fresh, flavorful, and berry beautiful. Oh, and it’s vegan, too.

strawberry gazpacho

Photo Courtesy of Co+op

Strawberry Tomato Gazpacho

Gazpacho is a cold soup with Spanish origins. Typically, tomatoes and green peppers are the main ingredients, and here, strawberries give it a fruity twist.

Ingredients

  • 1 pound strawberries, washed, hulled, and coarsely chopped

  • 1 pound tomatoes, coarsely chopped

  • 1 cup chopped green bell pepper

  • 1 cup chopped cucumber (peeled and seeded)

  • 1/2 cup chopped onion

  • 1 clove fresh garlic

  • 1 fresh jalapeño, seeds and stem removed

  • Zest of 1 lime

  • 4 tablespoons fresh lime juice

  • 1 1/2 tablespoons balsamic vinegar

  • 1/2 teaspoon salt

Preparation

Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

Serving Suggestion

Perfect for a light lunch with salad and crackers, this gazpacho looks lovely served in a wide-mouthed tumbler or martini glass. Garnish with freshly-snipped chives or a pinch of cracked black pepper.

Recipe compliments of grocery.coop


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