Prep: 30 minutes
Ready in: 2 hours, 30 minutes
Yield: 6 servings
Why we love it:
With downright chilly temperatures and more than a few days without rain this spring — not to mention the novel coronavirus sweeping the globe — it seemed the world had gone completely mad. But it appears we've now settled in for the long haul in more ways than one. With the mercury in the thermometer continuously rising and the humidity keeping pace, we're primed for another sweltering summer.
Soup may not sound like a summertime staple, but don't tell that to Spaniards. Gazpacho, a cold tomato soup, has been a culinary tradition in Andalusia for centuries.
The following recipe swaps tomatoes for strawberries, a nod to our own summer staple. And with the dish's hallmarks among the top 20 most hydrating foods, according to Medical News Today, it's a Southern slam dunk. Strawberries are 90.95% water, according to the site, landing them in the No. 9 spot; and cucumbers, comprising 96.73% water, are No. 1.
Sure, tomatoes rank No. 4 with 94.52% water, but would it really be Southern without a little sugar?
"We like gazpacho, and although this definitely is a sweeter version, the veggie flavor comes through nicely," writes one of the reviewers who gave the dish a combined 4.5 out of 5 stars. "It has a good balance of sweet versus spicy." Sound familiar?
What you need:
3 pints hulled strawberries
1 cucumber, peeled, seeded and chopped; divided
1 onion, chopped; divided
1/2 cup chopped fresh cilantro; divided
1/2 cup chopped fresh parsley; divided
1 pint hulled strawberries, chopped
1 bunch green onions, minced
1 jalapeno pepper, seeded and minced
1/3 cup red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 teaspoons salt
2 cloves garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground black pepper
1 large avocado, peeled, pitted and cubed
What you do:
1. Blend 3 pints of strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour into a large bowl.
2. Stir 1 pint of chopped strawberries, remaining cucumber, onion, cilantro and parsley; green onions, jalapeno, vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce and black pepper into the pureed strawberry mixture.
3. Chill in refrigerator, then spread avocado cubes over the gazpacho to serve.
* Cook's note: Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.