Strawberry Gazpacho A Dessert Recipes

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.

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.

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.