Strawberry Gazpacho A Dessert Recipes

STRAWBERRY GAZPACHO

Steps:

• 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.

STRAWBERRY GAZPACHO

Steps:

• In a food processor or blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth. Add lemon juice, vinegar, and enough broth to achieve the desired consistency. Season with salt and black pepper.
• If desired, garnish servings with sliced strawberries, cucumber slices, and/or fresh herbs.

STRAWBERRY GAZPACHO

Steps:

• Dice 1 c.
• strawberries.
• Combine in a small bowl with mango and kiwi.
• Reserve and refrigerate 1/2 cup.
• Pure remaining strawberries with sugar in food processor until smooth.
• Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit.
• Refrigerate at least 2 hours.
• To Serve: Ladle gazpacho into individual bowls.
• Top with yogurt, then reserved fruit.

STRAWBERRY GAZPACHO

Steps:

• Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.
• Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill.
• Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine.
• Divide garnish evenly between six bowls; top with almonds. Pour over chilled soup and garnish with chervil; serve immediately.

STRAWBERRY GAZPACHO ( A DESSERT!)

Steps:

• Place all the soup ingredients in a large glass bowl.
• With clean hands, gently squeeze the ingredients and combine thoroughly. Add salt and pepper to taste.
• Cover bowl tightly with plastic wrap and refrigerate overnight.
• When ready to serve, pour cold mixture into a blender container and puree thoroughly. This may have to be done in batches.
• Serve in pretty glass cups and garnish rim with a whole strawberry.