Fridge Gazpacho
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 174
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1008
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
Ingredients
12 strawberries, hulled
8 assorted tomatoes, roughly chopped
2 leaves fresh basil, plus more for serving
1 cucumber, roughly chopped
1 yellow bell pepper, stemmed and seeded
1 clove garlic, grated finely
Kosher salt
Splash of red wine vinegar
Dried oregano, as needed
Olive oil, for brushing and drizzling
Sliced good bread, for serving
Directions
- Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.
- Brush a griddle pan with olive oil and grill the bread until toasted.
- Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.