Strawberry Mint Gazpacho
Recipe GLPRdf06d0bf813fbd
A refreshing chilled soup that combines ripe strawberries with fresh vegetables and aromatic mint. This light, vibrant dish blends juicy strawberries, crisp cucumbers, tomatoes, and a hint of jalapeño for a delightful balance of sweet, fresh, and slightly spicy flavors. Perfect as a summer appetizer or light starter that's naturally gluten-free and dairy-free.
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Ingredients
1 lb Strawberries, hulled
8 Cherry tomatoes
½ Cucumber, peeled and seeded
¼ Red bell pepper, seeds removed
¼ cup Red onion, chopped
½ tablespoon Fresh mint leaves
1 Jalapeño, seeds removed (optional)
1 teaspoon Honey
1 cup Plain low-fat yogurt
to taste Salt
to taste Black pepper
as needed Fresh mint sprigs for garnish
Directions
Combine the hulled strawberries, halved cherry tomatoes, peeled and seeded cucumber, red bell pepper, red onion, fresh mint leaves, optional jalapeño, honey, and plain low-fat yogurt in a blender.
Blend on high speed until the mixture reaches a completely smooth consistency, about 1-2 minutes.
Taste the gazpacho and season with salt and black pepper to your preference.
Transfer the gazpacho to a covered container and refrigerate for at least 2-3 hours until thoroughly chilled.
Pour into serving bowls and garnish each portion with a fresh mint sprig. Add an additional dollop of plain yogurt on top if desired.
