Kicky Tomato Strawberry Gazpacho

pinit fg en rect gray 28 Kicky Tomato Strawberry Gazpacho

Strawberry Tomato Gazpacho Kicky Tomato Strawberry Gazpacho

If you’ve been following along this summer, you know I’m intriqued 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.

Sungold Cherry tomatos Kicky Tomato Strawberry Gazpacho

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.

Local grown strawberries Kicky Tomato Strawberry Gazpacho

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

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

Garnish
4-6 poached prawns, optional
4-6 whole strawberries with stems, optional
4-6 sprigs cilantro, optional
Frizzled Pancetta, optional (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.

COPYSCAPE3 Kicky Tomato Strawberry Gazpacho

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. 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

  2. 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

    • 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.

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

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

  5. 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 @ House of Annie´s last blog post ..Minato Mirai- YokohamaMy Profile

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