Here’s a bowl of thirst-quenching summer flavors. Ripe tomatoes and ripe strawberries are a savory-sweet combination perfect in this modern rendition of the Spanish classic. This recipe doubles easily.
1 cup chopped fresh tomatoes
1 cup diced fresh strawberries
1 medium cucumber, seeded and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
1 cup tomato juice
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1 cup croutons (optional)
Reserve a small number of tomatoes, strawberries, cucumber, and bell pepper for garnish. Place the remaining amounts in a food processor fitted with a metal blade. Add the tomato juice and vinegar, and pulse to combine. Pour the purée into a pitcher or batter bowl with a spout and refrigerate for 2 hours.
Before serving, season with salt and black pepper to taste. Pour the gazpacho into individual bowls. Top each serving with the reserved chopped vegetables and strawberries. Garnish with croutons, if desired.