The Vegetarian Resource Group Blog

Strawberry Gazpacho

Posted on May 16, 2013 by Samantha Gendler, Senior Editor

As spring heats up, we were thinking back on a recipe we really enjoyed at last year’s meeting of the Academy of Nutrition and Dietetics. The California Strawberry Commission was sampling this dish:

6 lbs Fresh California strawberries, stemmed and chopped
2 1/4 pounds plum tomatoes, chopped
1 1/2 pounds English cucumber, peeled, seeded and chopped
9 cloves garlic
3 jalapeño peppers
1 1/2 cups Sherry vinegar
Salt and black pepper as needed.

To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. Yield: 24 cups. They cut the ingredients in 1/3 for 8 cups.

Leave a Reply

  • Donate

  • Subscribe to the blog by RSS


    Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.

    Your E-mail address:
    Your Name (optional):

↑ Top