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Stunning plated serving of Chilled Strawberry & Basil Gazpacho, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Chilled Strawberry & Basil Gazpacho

This vibrant gazpacho celebrates summer's bounty, blending ripe plum tomatoes, sweet strawberries, and fresh basil into a beautifully smooth, chilled soup. A touch of red wine vinegar and a whisper of hot pepper sauce awaken the palate, offering a delightful and refreshing start to any meal.
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Prep Time 20 minutes
Wait Time (Chilling) 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Appetizer, Soup
Ingredients Method

Ingredients
  

The Gazpacho Base
  • 2 pounds small ripe plum tomatoes, about 16 (or about 8 medium to large plum tomatoes)
  • ½ large English cucumber, cut into chunks, about 1 cup
  • 1 large red bell pepper, seeded cut into chunks, about 1 cup
  • 1 small red onion, peeled and cut into chunks, about ½ cup
  • 1 pint fresh strawberries, stems removed and halved, about 2 cups
  • 2 cloves garlic, peeled and minced, about 2 teaspoons
  • 2 tablespoons chopped fresh basil
The Seasoning the Sauce
  • 1 slice white bread, soaked in water
  • 1 cup homemade vegetable stock, or prepared low sodium vegetable broth
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • 2 to 4 drops hot pepper sauce

Method
 

Prepping the Tomatoes
  1. Bring a pot of water to a boil on the stove top. Fill another bowl with ice water.
  2. Cut an “x” at one end of each tomato.
  3. Drop the tomatoes into the boiling water and cook until the skin begins to wrinkle at the “x”, about 45 to 50 seconds.
  4. Use a slotted spoon to remove them from the pot and dunk into the ice water.
  5. Peel the skin from the tomatoes. Cut each in half and squeeze to remove the seeds.
Blending the Gazpacho
  1. Place the tomatoes into the bowl of a food processor. Add the cucumber, red pepper and onion.
  2. Pulse until chunky. Pour the veggies into a large bowl.
  3. Place the strawberries into the food processor and pulse.
  4. (You want them chunky not pureed.) Add the strawberries to the veggies in the bowl.
  5. Pour the strawberries and veggies back into the bowl of the food processor, reserving one cup.
  6. Add the garlic and basil.
  7. Squeeze the excess water from the bread and add to the food processor bowl.
Seasoning & Chilling
  1. Pulse to puree the soup and then pour back into the large bowl.
  2. Stir in the stock, vinegar and olive oil.
  3. Stir in the chunky, 1 cup blend that you reserved.
  4. Season with salt and hot pepper sauce.
  5. Chill the soup for several hours.
  6. Serve with a garnish of basil and a slice of strawberry.