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      Tomato, Strawberry & Basil Gazpacho

      gazpacho soup
      gazpacho soup


      1 lb Roma tomatoes1 lb fresh strawberries, rinsed and hulled2-4 large basil leaves1 medium size cucumber 1 slices bread, crust removed 1/4 cup olive oil 1 garlic clove peeled 1 tablespoon balsamic vinegar Juice form 1/2 lemon Salt and pepper to taste Parmesan cheese and additional basil and olive oil for garnish)


      Add all ingredients to blender or food processor. Blend/process to desired consistency. Chill for a least one hour prior to serving. Serve in bowl and garnish with grated Parmesan and thing strips of basil. Add a dash of olive oil as garnish if desired.


      For chunkier gazpacho, pulse process or coarsely blend a portion of the recipe, set aside and then process or blend remaining amount. Blend the two together for a combination of chunky and smoother gazpacho.