Strawberry Gazpacho


  • 2 ½ lbs. strawberries, greens removed
  • 8 oz. white onions, thinly sliced
  • 8 oz. red bell peppers, seeded, and thinly sliced
  • 10 oz. cucumbers, peeled, seeded, and thinly sliced
  • 1 ea. clove of garlic, peeled, thinly sliced
  • 10 g. tarragon, just leaves
  • *Strawberry Consommé
  • 100 ml. Balsamic Vinegar
  • ½ cup extra virgin olive oil


Make the strawberry consommé (recipe below). Crush strawberries by hand over a bowl. Add all the other ingredients, extra virgin olive oil and balsamic vinegar. Allow to marinate for 1-2 days. Puree in a blender, then strain. Adjust the thickness by thinning the puree down with strawberry consommé. Adjust the seasoning with fine sea salt.

Strawberry consommé

Hull several pounds of ripe strawberries and place in a bowl. Wrap the bowl tightly in plastic wrap and place the bowl over a double boiler. Simmer until the strawberries have given up their liquid and nothing remains. Strain the consommé, letting it drain for a bit without pressing, and chill. This is the liquid that you use to thin down the gazpacho.

Source: Reporting by Dorene Internicola; Editing by Patricia Reaney