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Cold Soups

Strawberry Gazpacho
2 cups bread cubes cut into 1/4 inch dice, from 1 (16 oz.) Taste of Inspirations trademark Neo-Tuscan Boule
1 lb. fresh strawberries, hulled
1 English cucumber, peeled and diced small
1 (28 oz.) can peeled whole tomatoes with juices
1 shallot, coarsely chopped
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 avocado, diced, for garnish
fresh basil leaves for garnish
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Strawberry Gazpacho

Strawberry Gazpacho

Strawberry Gazpacho
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Preheat oven to 375 degrees F. Place bread cubes on a rimmed baking sheet. Bake until just golden, about 8 to 10 minutes. Remove from oven and let cool, about 5 minutes.
2. In a blender or food processor, combine half the strawberries, half the cucumber, tomatoes and juices, shallot, 1 cup of the toasted bread cubes, vinegar, oil, salt, and pepper. Blend on high speed until very smooth. Transfer to a bowl or large storage container. Dice the remaining strawberries and add to the soup with the remaining cucumber; stir to distribute. Chill in the refrigerator until very cold, about 1 hour and up to overnight.
3. Serve chilled, ladled into bowls and garnished with remaining toasted bread cubes, avocado, and basil leaves.
Source: Hannaford fresh Magazine, May - June 2015