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Lilly’s Table

 
 
© Lillys-Table.com Photo of Strawberry Cucumber Gazpacho
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Strawberry Cucumber Gazpacho

 

A bright way to use end of season strawberries blended with cucumbers and almonds. Then you can take it from there adding whatever fresh herbs available to you. Although, basil & mint are lovely with strawberries.

Ingredients

  • ½ cup almond, raw, blanch if you want the skins off
  • 1 tablespoon shallot
  • 2 cups cucumber
  • 2 cups broth
  • ½ cup orange juice
  • ½ cup fresh herbs, such as mint, basil, or parsley
  • 1 lime, juiced
  • 2 cups strawberries, stems trimmed
  • ½ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon black pepper, or more to taste

Serving Size: 2 People

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Preparation Instructions

Blend the almonds and shallots briefly in a food processor. If using a blender instead, add about a 1/2 cup of the broth.

Add the cucumbers, half of the broth, orange juice, herbs, lime zest & juice, salt and pepper to taste.

Blend. Taste. Add more salt and pepper if desired. Mince up the strawberries and fold into the soup.

Chill for 20 minutes in the freezer or overnight in the fridge.

To serve drizzle the olive oil on top and a sprinkle of fresh herbs and/or chopped almonds.