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Kicky Tomato Strawberry Gazpacho

August 17, 2010 by Susan S. Bradley

A sweet, tangy, spicy variation on the more traditional tomato gazpacho, this cold soup makes an excellent first course for hot summer evenings.

Kicky Tomato Strawberry Gazpacho | LunaCafeIf you’ve been following along this summer, you know I’m intrigued with the tomato-strawberry flavor pairing. Earlier, I experimented with a Fresh Strawberry-Tomato Dessert Sauce to accompany Heavenly Parmesan Sour Cream Pound Cake. It was a surprise hit. Hopefully, there will be time to explore at least a couple more strawberry-tomato dishes before summer turns to fall.

While pondering what to cook next and flagging from the 90+ degree heat wave that hit Seattle this week, the inevitable happened. I opened the oh-so-wonderfully-cold frig and saw, at eye level, a large bowl of strawberries, alongside an equally large bowl of Sungold cherry tomatoes, both of which were intended for salads.

The next thing I knew, strawberries, tomatoes, chiles, cilantro, and garlic were heading to the blender. In they went. Then a few glugs of chicken stock, a long pour of extra virgin olive oil, a splash of vinegar and a large pinch of salt. Whirrrrrr…

Then a taste. OMG! I drank a large glass on the spot. For dinner later that night, the remainder, now well chilled, went into elegant, stemmed glasses and was garnished with poached prawns, whole strawberries, and Frizzled Pancetta. If there had been an avocado, I might have garnished the soup instead with Prawn, Avocado & Lime Escabeche. Well, next time.

A loaf of crackly bread and a couple of flavorful cheeses made a simple and lovely meal, perfect for a hot summer evening. For dessert, there was Blueberry, Lime & Rose Petal Cheesecake. We each had two slices.

P. S. If this heat keeps up, you may also want to try Spicy Cucumber Gazpacho and Roasted Red Bell Pepper Gazpacho.

Kicky Tomato Strawberry Gazpacho | LunaCafe

Kicky Tomato Strawberry Gazpacho

A sweet, tangy, spicy variation on the more traditional tomato gazpacho, this cold soup makes an excellent first course for hot summer evenings. Although not mandatory, the poached prawns and Frizzled Pancetta garnishes give the soup a little more substance and added visual appeal. Or glam it up and garnish with Prawn, Avocado & Lime Escabeche.

1 pound stemmed, chopped sweet baby tomatoes
1 pound stemmed, sliced strawberries
½ small sweet onion, peeled, and rough chopped
1-2 Serrano chili peppers, halved lengthwise, cored, seeded, and deribbed (use disposable gloves!)
2 small sprigs cilantro
2 cloves peeled garlic

¾ cup chicken or vegetable stock
¼ cup olive oil
2-4 tablespoons excellent quality red wine vinegar (start with the minimum and adjust)
1½ teaspoons fine sea salt

Garnishes (Optional)
4-6 poached prawns
4-6 whole strawberries with stems
4-6 sprigs cilantro
Frizzled Pancetta (below)
-or-
Prawn, Avocado & Lime Escabeche

  1. To the jar of a blender, add tomatoes, strawberries, onion, Serrano chiles, and garlic. Cover and liquefy.
  2. Add the stock, olive oil, vinegar, and salt. Cover and liquefy.
  3. Taste for a perfect balance between sweetness, acidity, salt, and depth of flavor. Adjust as necessary.
  4. Add a little more stock if necessary to achieve a good soup texture (not too thick, not too thin).
  5. Remove soup to a covered container and chill for at least 4 hours.
  6. To serve, ladle soup into each of 4-6 clear glass cups or bowls, and if desired, garnish each with a poached prawn, whole strawberry, sprig of cilantro, and a small amount of Frizzled Pancetta. Or, gild the lily and garnish with Prawn, Avocado & Lime Escabeche.

Makes about 5-6 cups; serves 4-6.

Frizzled Pancetta

I add this tasty garnish frequently to soups, whether hot or cold. It adds a savory, salty flavor note that is quite appealing.

vegetable spray
2-3 very thin slices pancetta, cut into ¼-inch wide strips

  1. Coat a medium saute pan with vegetable spray and set over medium-high heat.
  2. When hot, add the strips of pancetta and saute briskly, turning frequently, until they are crisp and curling, about 2 minutes.
  3. Remove to paper towels to drain.

Makes a small handful.

More Fabulous Cold Soups from LunaCafe

  • Cold Green Pea Soup (Green Pea Gazpacho)
  • Roasted Red Bell Pepper Gazpacho
  • Spicy Cucumber Gazpacho
  • The Perfect Vichyssoise (Cold Potato Leek Soup)

Copyright 2010 Susan S. Bradley. All rights reserved.

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Filed Under: Chile Peppers, Gazpacho, Soups | Bisques | Chilis, Spring & Summer Soups, Strawberries, Summer Sizzle, Tomatoes Tagged With: chilled soup, cold soup, gazpacho, Soup, Strawberries, strawberry-tomato flavor pairing; Summer Sizzle, tomatoes

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

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Reader Interactions

Comments

  1. Healing Tomato

    July 8, 2015 at 9:02 pm

    I have never ever tried a strawberry gazpacho. This is a very creative idea. I have to try it soon.
    Healing Tomato´s last blog post ..Roasted Red Pepper SauceMy Profile

  2. Kathy Hester

    July 8, 2015 at 7:28 am

    What a great idea! I’ve only used watermelon in my gazpacho, but the strawberries would add a great zing to it!
    Kathy Hester´s last blog post ..Vegan Pineapple Mojito RumsiclesMy Profile

  3. Heather

    July 8, 2015 at 6:17 am

    That meal sounds like perfection on a steamy summer evening! I love the simple, but elegant garnish you chose (and that you put it in a glass….because I always feel like drinking smooth gazpacho is the way to go).
    Heather´s last blog post ..Zesty Grilled Ham Steaks #bloggerCLUEMy Profile

  4. allie

    July 8, 2015 at 3:16 am

    Susan – love what you did here. Great flavor combos and I like the kick! 🙂

  5. Florian

    July 8, 2015 at 2:21 am

    Love the flavors so perfect for hot summer days!
    Florian´s last blog post ..Pasta with Tempeh BologneseMy Profile

  6. Sara

    July 8, 2015 at 12:21 am

    This is such a great idea, two of summer’s finest all together in one soup :). I also love the shrimp and pancetta garnishes.
    Sara´s last blog post ..Strawberry Mango Agua FrescaMy Profile

  7. cristina

    July 7, 2015 at 9:42 pm

    What a lovely flavor combination….a must try for sure! I would have never have thought of using tomatoes and strawberries together. Need to make this gazpacho with my garden’s tomato and strawberry harvest this season! Thanks for sharing. 🙂

  8. Sheryl

    June 28, 2013 at 2:12 pm

    Found your sit yesterday. Tried to send a post earlier, but don’t see it, briefly thanks for your creative.and informational site. Please keep the gazpacho recipes coming!
    I cook using a walker, for now, so I am careful before deciding to use a recipe because of limitations on my energy level.
    Your site’s recipes look innovative and tasty. Looking forward to cooking many of them. Mommamack

    • Susan S. Bradley

      June 29, 2013 at 2:21 pm

      Sheryl, thank you so much for your kind words. 🙂

  9. Gennaro

    October 21, 2010 at 9:38 pm

    Watermelon gazpacho is one of my favorites. Haven’t tried a tomato and strawberry version, but this looks really good. That’s an interesting combination of fruits too. Never would have though of the combo.
    Gennaro´s last blog post ..A Scenic View of New York CityMy Profile

    • Susan S. Bradley

      October 26, 2010 at 4:44 pm

      Gennaro, I meant to make watermelon gazpacho this past summer and never got to it. Can’t wait to try it. I did encounter heirloom tomato and watermelon salads in several restaurants though. An unusual and wonderful flavor pairing.

      • Gennaro

        November 3, 2010 at 12:17 am

        Definitely make the watermelon version when you get the chance. I first had it at a restaurant as a complimentary appetizer then I made it at home. It ended up being one of the best things we had that night.
        Gennaro´s last blog post ..How to Make Homemade WineMy Profile

  10. deeba

    August 18, 2010 at 7:53 pm

    How intriguing … WOW!
    deeba´s last blog post ..Baking-Preserving SLOW ROASTED TOMATOES Preserve the Bounty Week 2My Profile

  11. carter

    August 18, 2010 at 8:48 am

    This looks amazing, especially with the frizzled pancetta! I hope I can get some tomatoes and strawberries soon to try this!

  12. Nate

    August 18, 2010 at 7:25 am

    Awesome looking gazpacho. I especially like the fried pancetta. Nice touch!

    Try our (well, David Kinch’s) strawberry and tomato salad with maple syrup. It’s very tasty:

    http://www.houseofannie.com/strawberry-tomato-salad-maple-syrup/
    Nate´s last blog post ..Minato Mirai- YokohamaMy Profile

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