Name: Strawberry Gazpacho
Total time: 4 h 20 min
Yield: Serves 6 (serving size: 1/2 cup)
Ingredients: 1 medium tomato, coarsely chopped (about 1 1/3 cups); ½ English cucumber, peeled and coarsely chopped (about 1 cup); ½ medium red bell pepper, seeded and coarsely chopped (about 1/2 cup); 1 pound ripe strawberries, hulled and halved; ½ teaspoon minced garlic; ½ teaspoon chopped thyme; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup organic vegetable broth; 6 strawberries, sliced

Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

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Strawberry Gazpacho

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