3 pints hulled strawberries1/2 cucumber - peeled, seeded, and chopped1/2 onion, chopped1/4 cup chopped fresh cilantro1/4 cup chopped fresh parsley1 pint hulled strawberries, chopped1/2 cucumber - peeled, seeded, and chopped1/2 onion, chopped1/4 cup chopped fresh cilantro1/4 cup chopped fresh parsley1 bunch green onions, minced1 jalapeno pepper, seeded and minced1/3 cup red wine vinegar3 tablespoons fresh lemon juice2 tablespoons olive oil1 1/2 teaspoons salt2 cloves garlic, minced1 teaspoon dried tarragon1 teaspoon dried basil1/4 teaspoon hot pepper sauce1/8 teaspoon ground black pepper1 large avocado - peeled, pitted, and cubed
Prep: 30 m | Ready in: 2 h h30 m
Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
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