Your Life A to Z Recipe: Friday, July 11th, 2014 Tomato/Strawberry Gazpacho with Minced Cucumbers

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Tomato/Strawberry Gazpacho with Minced Cucumbers

Serves 6 as a first course or 12 as an appetizer


    5 large tomatoes
    ½ cup sliced strawberries
    1 serrano chile, stemmed, seeded, and diced
    1 glove garlic, coarsely chopped
    3 tablespoons balsamic vinegar
    Salt and freshly ground pepper to taste
    3 cups ice water

    ½ cup finely chopped cucumber


    Bring a large saucepan of water to a boil.  Fill a large bowl with ice water.  Cut an “X” on the bottom of each tomato and place into the boiling water.  As soon as the skins on the tomatoes start to peel, about 2 minutes, take the tomatoes out of the water and place into the bowl of ice water.  Remove the tomatoes from the ice water and peel and core the tomatoes.  Reserve 3 cups of the ice water. Cut the tomatoes into large pieces and place them in a blender.  Add the strawberries, chile, garlic, vinegar, salt and pepper to the blender and pureé until smooth.  Add the reserved 3 cups water and mix again.  Taste and adjust seasoning.

    Divide gazpacho among 6 soup bowls OR ladle it into 4-ounce shot glasses.  Garnish with finely chopped cucumber.