Strawberry Gazpacho

Strawberry Gazpacho Recipe from Spain with Mango, Kiwis, and Yogurt

Region / culture: Spain | Servings: 4

Introduction

Strawberry Gazpacho is a refreshing and fruity twist on the traditional Spanish cold soup. This chilled soup is perfect for hot summer days and is a great way to enjoy the sweetness of strawberries in a savory dish.

History

Gazpacho is a traditional Spanish dish that originated in the southern region of Andalusia. Originally made with tomatoes, peppers, cucumbers, and onions, this cold soup has evolved over the years to include a variety of fruits and vegetables. The addition of strawberries in this recipe adds a sweet and tangy flavor to the dish.

Ingredients

2 lb (907 g) strawberries, hulled and halved
1 mango, pitted, peeled and diced
2 kiwis, peeled and diced
0.25 cup sugar or to taste
1 cup white grape juice
3 tbsp lime juice
0.5 cup vanilla yogurt

How to prepare

Dice 1 cup of strawberries.
Combine the diced strawberries with mango and kiwi in a bowl.
Reserve and refrigerate 0.5 cup of the mixture.
Puree the remaining halved strawberries with the sugar in a food processor until smooth.
Pour the puree into a bowl and stir in grape and lime juice along with the remaining diced fruit.
Refrigerate the mixture for 2 hours.
To serve, ladle the gazpacho into bowls.
Top each bowl with yogurt and the reserved fruit.

Variations

Add diced cucumbers or red bell peppers for extra crunch.
Substitute the white grape juice with orange juice for a citrusy twist.
Use coconut milk instead of yogurt for a dairy-free option.

Cooking Tips & Tricks

Make sure to use ripe strawberries for the best flavor.

- Adjust the amount of sugar to suit your taste preferences.

- For a smoother texture, strain the pureed mixture before refrigerating.

- Garnish with fresh mint leaves for a pop of color and added freshness.

Serving Suggestions

Serve the Strawberry Gazpacho chilled in bowls or glasses. Garnish with a dollop of yogurt and a few slices of fresh strawberries for a beautiful presentation.

Cooking Techniques

Puree the strawberries in a food processor for a smooth texture.

- Refrigerate the gazpacho for at least 2 hours to allow the flavors to meld together.

Ingredient Substitutions

Use honey or agave nectar instead of sugar for a natural sweetener.

- Swap out the mango for pineapple or peaches for a different flavor profile.

Make Ahead Tips

Prepare the gazpacho up to 24 hours in advance and refrigerate until ready to serve. Stir well before serving and adjust seasoning if necessary.

Presentation Ideas

Serve the gazpacho in chilled bowls or glasses for an elegant presentation. Garnish with a drizzle of balsamic glaze or a sprinkle of chopped pistachios for added flavor and texture.

Pairing Recommendations

Pair this Strawberry Gazpacho with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Serve with a side of crusty bread or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftover gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving and adjust seasoning if needed. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 6g

- Sugars: 28g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 160% DV

- Vitamin A: 10% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

Contains dairy (yogurt)

Summary

This Strawberry Gazpacho is a low-fat, low-calorie dish that is high in vitamin C and fiber. It is a healthy and refreshing option for a light meal or appetizer.

Summary

Strawberry Gazpacho is a delightful and refreshing dish that is perfect for summer. This fruity twist on the traditional cold soup is easy to make and bursting with flavor. Enjoy this healthy and delicious soup as a light meal or appetizer.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I had decided to visit my friend Maria, who lived in a quaint little village on the outskirts of town. As soon as I entered her kitchen, I was greeted by the most amazing aroma - a sweet and tangy blend of strawberries, tomatoes, and fresh herbs. Maria was standing at the stove, stirring a large pot of what looked like a vibrant red soup.

"What are you making, Maria?" I asked, my curiosity piqued.

"It's called Strawberry Gazpacho," she replied with a smile. "It's a cold Spanish soup made with strawberries, tomatoes, cucumbers, and peppers. Would you like to try some?"

I eagerly accepted her offer, and as soon as I took my first spoonful, I knew I had to learn how to make this dish. The combination of sweet and savory flavors, the refreshing chill of the soup, and the burst of freshness from the ingredients all came together in perfect harmony. It was unlike anything I had ever tasted before.

Maria saw the delight on my face and chuckled. "I learned this recipe from my grandmother, who in turn learned it from her grandmother. It's been passed down through the generations in my family. Would you like me to teach you how to make it?"

I nodded eagerly, and Maria began to walk me through the steps of making the Strawberry Gazpacho. She explained how to choose the ripest strawberries and tomatoes, how to finely dice the cucumbers and peppers, and how to blend everything together to create the perfect texture. As I followed her instructions, I felt a connection to the generations of women who had made this dish before me. I could almost hear their voices guiding me through each step.

After a few hours of cooking and chilling, the Strawberry Gazpacho was finally ready. Maria poured us each a bowl and garnished it with a dollop of creamy yogurt and a sprinkle of fresh herbs. As we sat down to eat, I marveled at how something so simple could be so incredibly delicious. It was a dish that spoke to the heart and soul, a reminder of the love and care that went into every meal.

From that day on, I made it a point to learn as many recipes from Maria as I could. I wanted to capture the essence of her cooking, the traditions that had been passed down through her family for generations. Each dish was a piece of history, a story waiting to be told.

As I grew older, I found myself sharing these recipes with my own family. My grandchildren would gather around the kitchen table, eager to learn the secrets of their grandmother's cooking. They would watch as I chopped, stirred, and seasoned, absorbing every detail with wide-eyed wonder.

One day, as I was teaching them how to make the Strawberry Gazpacho, I realized just how much these recipes meant to me. They were more than just instructions for cooking - they were a link to the past, a connection to my roots. They were a way of preserving the memories of those who had come before me, of honoring the traditions that had shaped my family.

And so, as I sit here now, thinking back on all the recipes I have learned over the years, I am filled with a sense of gratitude. Gratitude for the women who taught me how to cook, gratitude for the flavors and aromas that have filled my kitchen, and gratitude for the memories that will forever be a part of me.

The Strawberry Gazpacho will always hold a special place in my heart. It is a dish that speaks of love, of tradition, and of the joy that comes from sharing a meal with those you hold dear. And as I pass this recipe down to the next generation, I know that it will continue to bring people together, just as it has brought me closer to my own family.