Chilled Fruit Gazpacho With Cucumber Tomato And Basil Pesto

A refreshing change from the savory chilled summer classic gazpacho, this soup is welcome during the hot days of summer. The kids might like it, too!

4 cups sliced strawberries
2 cups peeled, seeded, chopped tomatoes
3/4 cup peeled, seeded, diced cucumber
3 tablespoons chopped fresh chives
1 cup apple juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry vinegar
2 tablespoons basil pesto
1/2 teaspoon salt
1/2 to 1 cup vegetable stock
4 to 6 whole strawberries for garnish (optional)
In a large bowl, combine strawberries, tomatoes, cucumber, chives, apple juice, lemon juice, vinegar, pesto and salt, stirring to mix well.  Using a slotted spoon, lift out about 3 cups of solids and transfer to a food processor or blender.  Process for 3o seconds or until smooth.  Return to remaining mixture in bowl.  Mix well.  Stir stock into soup in 1/4 cup portions until desired consistency is achieved.
Cover and refrigerate for a minimum of 2 hours or for up to 24 hours.  Taste and add more salt, lemon juice or vinegar, if required.  Serve well chilled and garnish with a whole strawberry, if using.
Serves 4 to 6.
From “The Vegetarian Cook’s Bible,” by Pat Crocker, 2007.

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest