Strawberry Gazpacho A Dessert Recipes

STRAWBERRY GAZPACHO

Strawberry Gazpacho image

Classic gazpacho using strawberries instead of tomato.

Provided by Levi Ruiz

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 22

Ingredients

3 pints hulled strawberries
½ cucumber - peeled, seeded, and chopped
½ onion, chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 pint hulled strawberries, chopped
½ cucumber - peeled, seeded, and chopped
½ onion, chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 bunch green onions, minced
1 jalapeno pepper, seeded and minced
⅓ cup red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 ½ teaspoons salt
2 cloves garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper
1 large avocado - peeled, pitted, and cubed

Steps:

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.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 31.4 g, Fat 12.4 g, Fiber 10.1 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 605.2 mg, Sugar 14.4 g

STRAWBERRY GAZPACHO

Strawberry Gazpacho image

From Womans Day magazine. Easy to prepare and may be partially made the previous day. Very nice on a hot day. Prep time includes two hours chilling time.

Provided by Tootsie

Categories Strawberry

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 quarts strawberries, rinsed,hulled and halved (2 lb)
1 ripe mango, pitted,peeled and diced
2 kiwi fruits, peeled and diced
1/4 cup sugar, to taste
1 cup white grape juice
3 tablespoons fresh lime juice
1/2 cup low-fat vanilla yogurt

Steps:

Dice 1 c.
strawberries.
Combine in a small bowl with mango and kiwi.
Reserve and refrigerate 1/2 cup.
Pure remaining strawberries with sugar in food processor until smooth.
Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit.
Refrigerate at least 2 hours.
To Serve: Ladle gazpacho into individual bowls.
Top with yogurt, then reserved fruit.

Nutrition Facts : Calories 374.7, Fat 2, SaturatedFat 0.5, Cholesterol 1.5, Sodium 30.5, Carbohydrate 90.6, Fiber 8.7, Sugar 78.1, Protein 5.1

STRAWBERRY GAZPACHO ( A DESSERT!)

Strawberry Gazpacho ( a Dessert!) image

Most assuredly a unique dessert that will refresh your palate on a hot summer afternoon! Recipe from a Central American magazine called "Mucho Gusto" with a wonderful collection of soups. I'm obsessed... NOTE: time does not include overnight refrigeration, so you'll need to plan ahead!!!

Provided by Jostlori

Categories Dessert

Time 20m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs fresh strawberries, washed & stemmed
1/4 white onion, minced
1/4 red pepper, minced
1 cucumber, peeled, seeded and cubed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt
pepper
6 strawberries, whole

Steps:

Place all the soup ingredients in a large glass bowl.
With clean hands, gently squeeze the ingredients and combine thoroughly. Add salt and pepper to taste.
Cover bowl tightly with plastic wrap and refrigerate overnight.
When ready to serve, pour cold mixture into a blender container and puree thoroughly. This may have to be done in batches.
Serve in pretty glass cups and garnish rim with a whole strawberry.

Nutrition Facts : Calories 152.1, Fat 9.6, SaturatedFat 1.3, Sodium 5.6, Carbohydrate 16.9, Fiber 3.7, Sugar 10.8, Protein 1.6

STRAWBERRY GAZPACHO

Strawberry Gazpacho image

This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

1/4 cup finely minced hulled strawberries
1 bunch chives, finely minced
1/4 cup finely minced red bell pepper
1/4 cup finely minced, peeled, seeded English cucumber
2 tablespoons almond oil
Lightly toasted Marcona almonds, halved lengthwise, for garnish
Sprigs fresh chervil, for garnish
2 pounds strawberries, hulled and lightly crushed
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch-thick slices
1/2 clove garlic, crushed
1/2 cup fresh tarragon leaves
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.
Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill.
Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine.
Divide garnish evenly between six bowls; top with almonds. Pour over chilled soup and garnish with chervil; serve immediately.

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