Gazpacho

YIELD 2-4 servings

ACTIVE TIME 10 min

TOTAL TIME 1 hour 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

INSTRUCTIONS

1. 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 for one hour, or until ready to serve.

2. Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and grilled bread on the side.

NUTRITION

Calories 117.8

Total Fat 7.4 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 5.1 g

Cholesterol 0.0 mg

Sodium 742.8 mg

Potassium 537.2 mg

Total Carbohydrate 13.0 g

Dietary Fiber 2.9 g

Sugars 6.1 g

Protein 2.1 g