When I was in New York last Summer, we dined at abc kitchen where I ate the most incredible food <and drank the most amazing wine>. I ordered the special, which was a berry gazpacho.

That night, the three things that still stand out are the 1. gazpacho 2. cucumber martini 3. sitting behind Isla Fisher.

I know it’s not summer and it’s not exactly like the gazpacho we ate in NYC, but it was absolutely delicious and can still be enjoyed during these “cooler” months.

Now. . .  Spring is juuuust around the corner and these would be perfect to serve when entertaining.

Or just go ahead and crank the heat, pretend it’s summer and enjoy a bowl all to yourself.

Traditionally, gazpacho is a cold Spanish/Portuguese tomato based soup and is enjoyed during the summertime.

It wasn’t until a few years ago that I could manage the consistency and the fact that it was cold. However, when it’s berries that are involved – maybe it’s the tomatoes that gets me – I’m all for it.

Strawberry Gazpacho

PRINT Recipe

Ingredients

• 2 cups fresh strawberries, hulled & diced
• 1 cup sweet onions, chopped
• 1/2 cup fresh raspberries
• 1 English cucumber, peeled and diced
• 2-3 tablespoons lemon balsamic [regular balsamic or olive oil will also work]
• 1 lime, juiced
• salt + pepper
• Optional: Ice cubes

Garnish with fresh mint

Directions

In a large bowl, combine strawberries, sweet onion, raspberries, cucumber, balsamic, lime juice and salt + pepper. Mix together, cover and refrigerate for 4-8 hours [or overnight].

Once it’s marinated, place ingredients into the blender, add a few ice cubes (optional)  and puree until smooth.

You may add my lime juice if it tastes to oily. Season with salt + pepper is desired and top with fresh mint.

Serve and Enjoy!

note: it’s better the next day

*gluten-free *dairy-free

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