Strawberry Tomato Gazpacho

Strawberry Tomato Gazpacho

makes 2-4 servings, depending on size of bowl (and appetites)

1 1/2- 2 cups strawberries (about 1/2 pound), cut in chunks 

1 large tomato (about 1/2 pound), roughly chopped

1/2 cup yellow, orange or green bell pepper, roughly chopped

1/4 cup cucumber (peeled and seeded), roughly chopped

1/4 cup red onion, roughly chopped

1/2 of a jalapeno pepper, (take out seeds and ribs unless you like more heat)

juice and zest of 1/2 lime 

1 tablespoon white balsamic vinegar

1/4 cup sliced almonds

1/4 tsp. salt


Place all ingredients in blender. It may be difficult to get going until the strawberries start to become liquid, unless your blender is powerful. To avoid this, you could puree the strawberries first, then add tomatoes and the rest of the ingredients. My blender did not pulverize the almonds totally, so I strained the mixture to get a smoother soup. This is best served a few hours, or even a day or two after making, when all the flavors have had more time to blend.