It was unseasonably 91 degrees the other day –highly unusual for April here– so thought turned to cold soup. From our harvest last fall, I still had a lot of frozen tomatoes that needed eating, and why not thaw some of those frozen strawberries while I was at it? The result was good drizzled with some cream.
(Since using frozen tomatoes and strawberries, I thawed them on a cookie sheet as shown below, before making the soup.)
This soup will even be more welcome when tomatoes and strawberries are fresh in the coming months. I used the yellow cherry tomatoes I had, but red ones would work just fine too.
I used a tablespoon of balsamic, which I thought was maybe a little too much, so start with less and see what you think; some of you probably like balsamic better than I do. I’ll probably use a teaspoon from now on.
Strawberry Gazpacho Recipe
4 cups cherry tomatoes
4 cups strawberries, stems removed
6 large basil leaves
1/4 fresh lemon juice
1 Medjool date, pitted
1-3 teaspoons of balsamic vinegar
1 1/2 teaspoons sea salt
1/4 cup good olive oil
cream for drizzling garnish (optional; omit if vegan)
In a blender, combine the first six items, and whirl until smooth.
With the blender still going on low, drizzle in the olive oil, to allow it to emulsify.
Serve immediately with a drizzle of cream.
Tastes like summer is coming!
Cross your teas
And dot your eyes
To taste what’s really there.
Then the heart knows
When the gentle wind blows
It has arrived at the artist’s faire.
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