The Vegetarian Resource Group Blog

Strawberry Gazpacho

Posted on May 16, 2013 by The VRG Blog 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.

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