Jun 27, 2017
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Strawberry Tomato Gazpacho is a cool way to beat the summer heat. This chilled soup is full of flavor and good for you because it is made with fresh strawberries, tomatoes, cucumber, and bell pepper. It's a great keto-friendly dish for a light lunch or appetizer because it only needs a few simple ingredients and doesn't take long to make. Plus it doesn't have any gluten or dairy!
Ingredients: 1 cup strawberries, hulled. 2 cups tomatoes, chopped. 1 cucumber, peeled and diced. 1/2 red bell pepper, chopped. 1/4 red onion, chopped. 2 cloves garlic, minced. 2 tablespoons extra virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.
Instructions: In a blender, combine strawberries, tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth. Add olive oil and red wine vinegar to the blender and blend again until well combined. Season with salt and pepper to taste. Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to chill. Serve the chilled gazpacho in bowls, garnished with fresh basil leaves if desired. Enjoy this refreshing and flavorful Strawberry Tomato Gazpacho, perfect for a hot summer day!