Strawberry Gazpacho with Feta Cheese Crostini
Traditional tomato and cucumber gazpacho, which originated in Spain, is a great quencher on a hot day. Here strawberries add another layer of flavor. Some people like their gazpacho chunky, others like it smooth—adjust it to suit your taste. Don’t be tempted to add more red onion, as it can overpower the soup. I love the way the creamy feta cheese complements the sweet acidity of the gazpacho. For fun, serve in teacups and sit outside on the patio on a hot evening, sipping away.
- 3 Pound medium ripe tomatoes, cored
- 1 Tbsp olive oil
- 0.5 cup water, if desired
- 1 tsp kosher salt, or to taste
- 1 Tbsp white wine vinegar, or to taste
- Juice of 1 lemon, or to taste
- 1 Pint fresh strawberries, hulled
- 0.5 bunch fresh flat-leaf parsley, long stems removed
- 2 garlic cloves
- 0.25 medium red onion
- 1 medium red bell pepper, cored and seeded
- 1 medium cucumber, peeled
- In batches, combine the tomatoes, cucumber, bell pepper, red onion, garlic, parsley and strawberries in a blender or food processor and puree until relatively smooth; for a chunky version, pulse instead of puree.
- Add half of the lemon juice, vinegar and salt and blend. Taste and adjust the seasoning as necessary by adding lemon juice, vinegar, and/or salt. If the gazpacho is too thick, add some or all of the water. Refrigerate for at least 10 minutes.
- Transfer the gazpacho to a large bowl. Drizzle with the olive oil.
- Serve in bowls, teacups, or glasses.
Feta Cheese Crostini
- 0.25 tsp black pepper
- 1 Tbsp olive oil
- 2 whole wheat pitas, cut into quarters
- 3 Ounce feta cheese, crumbled
- Toast the pitas under the broiler or in a toaster oven until slightly crispy.
- Combine the olive oil, pepper and feta cheese in a bowl, mixing until smooth.
- Spread the cheese on the pita triangles.
Image Credit: Trent Lanz