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.
- 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
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
February 28 2012