“Classic gazpacho using strawberries instead of tomato.” - by Levi Ruiz
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Blend 3 pints 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 the pureed mixture into a large bowl.
- Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 231 cal
- 12%
- Fat
- 12.4 g
- 19%
- Carbs
- 31.4 g
- 10%
Based on a 2,000 calorie diet
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