Refreshing and full of summery flavors—chilled strawberry tomato gazpacho provides the perfect cooling remedy for a hot summer day.
“I could eat gazpacho three times a day.” —Tory Burch
Fashion designer I am not, but I think Tory Burch just might be onto something here. Nothing beats a well-chilled gazpacho. Especially on a hot summer afternoon.
After being gifted five large, ripe tomatoes from a family garden—I debated what to make with these delicious little gems. I decided on gazpacho! Traditionally made from raw vegetables and usually of a tomato base, gazpacho originates from Spain and is served cold. I knew that these fresh off the vine tomatoes would pair perfectly with sweet + juicy strawberries. How did I know this you may ask? From a recent olfactory experience with soap. Yes soap.
A week or two ago, I spent an afternoon on Bainbridge Island. Bainbridge is a wonderful little place in the Puget Sound. If you ever visit Seattle, you should surely make an effort to visit Bainbridge. During my last trip there I stopped in a tiny boutique and came across the most divine, triple milled French shea butter tomato + strawberry scented soap. This unique scent was lovely and complex and the color was amazing! I was quite taken by this combination and knew I had to try it out in the kitchen.
I’m glad that my sense of smell did not lead me astray! I was quite pleased with this flavor combination and hope you will be too. If you have access to great tomatoes and sweet strawberries and other fresh produce—I implore you to try this recipe!
- 5 medium-large tomatoes, quartered
- 20 strawberries, rinsed with tops removed and sliced in half
- ¼ tsp salt
- 1 clove of garlic
- 1 thumb of fresh ginger (peeled)
- juice of ½ a lemon
- Sliced/chopped or julienned cucumber
- Fresh basil leaves
- Cherry tomatoes
- Place all gazpacho ingredients (save toppings) into a food processor or blender and whirl away until smooth.
- Transfer gazpacho to a large bowl and chill well in the refrigerator.
- Once chilled to desired temperature, spoon gazpacho into bowls and garnish with cherry tomatoes, basil leaves, sliced, chopped or julienned cucumber and strawberries.