Strawberry Watermelon Gazpacho
Recipe Date:
March 22, 2021
Serving Size:
8
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
In this brilliantly hued riff on gazpacho rosy, sweet strawberries are the star. The berries serve as both the puréed base of the soup, and as garnishes on top, their sweetness tempered by cucumber,and tomato.
We created this to pair with our 2019 Rose for a vegetarian wine and food pairing for the Behind the Cellar Door event sponsored by the Amador Vintner's Association. The soup enhances the notes of strawberry, watermelon and pink grapefruit found in this crisp dry wine.
Ingredients
- 2 pints strawberries
- 2 cups watermelon, pureed
- 1 large ripe tomato, diced
- 1/2 English cucumber, peeled and diced
- 20 basil leaves
- 2 tbsps extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 lime, juice
- Salt & Pepper to taste
Directions
Combine all the ingredients in a bowl and marinate overnight. Transfer the ingredients to a blender and purée until smooth. Add a splash of water if it seems thick.
Garnish with fresh strawberries and a drizzle of olive oil.
Recipe adapted from Strawberry Gazpacho-James Beard Foundation
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