It’s summer which means tomatoes and strawberries are starting to overflow farmers market stands (among other delicious fruits). Summer also means plenty of potlucks, parties and, of course, delicious July 4th celebrations.
Super Sous and I have come up with the perfect dish for your summer events (whether that means dinner for 2 or 20!). It’s not only easy to make, refreshing and cooling, it’s another in our series of Drought Friendly Recipes, which makes it a win-win!
It’s also quite a stunner and… no oven needed.
Hulled Strawberries
Ripe Red and Yellow Tomatoes
Strawberry Tomato Gazpacho
Yield: 6 cups
2 pounds strawberries, hulled
1 pound ripe red tomatoes, quartered
1 medium red bell pepper, cored, seeded and diced large
2 tablespoons plus 2 teaspoons grapeseed oil, divided
½ teaspoon red wine vinegar
6 drops chipotle Tabasco sauce (or your favorite hot sauce)
1¼ teaspoons kosher salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper, divided, plus more to taste
2 small shallots, peeled and diced small
4 teaspoons balsamic vinegar
1/3 pound yellow tomatoes, diced small
30 small fresh basil leaves, plus more to taste
18 basil flowers, optional
Add the strawberries, tomatoes, red bell pepper, 2 tablespoons grapeseed oil, red wine vinegar, chipotle Tabasco, 1 teaspoon salt and 1/8 teaspoon black pepper to a blender.
Beginning with the slowest speed, blend until a smooth consistency is achieved. Strain through a fine mesh colander into a bowl, pressing the liquid against the mesh with the back of a rubber spatula. Cover with plastic wrap and transfer to the refrigerator until ready to serve.
Stir to combine the diced shallot and the balsamic vinegar in a small bowl. Let rest, undisturbed, for 15 minutes. After 15 minutes, stir in the 2 remaining teaspoons grapeseed oil, ¼ teaspoon salt, 1/8 teaspoon black pepper and the diced yellow tomato.
When ready to serve, remove the soup from the refrigerator and adjust the seasoning with salt and pepper. Spoon the soup into bowls, top with a spoonful of the shallot/yellow tomato vinaigrette and garnish with basil leaves and flowers.
Chef Nathan Lyon 