Strawberry, Pineapple & Yellow Tomato Gazpacho
Serves 12-14
Ingredients
- 2 lbs strawberries, diced
- 1 golden sweet pineapple, finely diced
- 2 large English cucumbers, diced
- 4 large yellow tomatoes, diced
- 3 yellow peppers, diced
- 2 bunches of scallions, sliced
- 3 cloves garlic, chopped
- ½ cup fruity extra virgin olive oil, divided
- 2 tbsp balsamic vinegar
- juice of 2 limes
- 1 tbsp ground coriander
- 5 cups V-8 Tropical Fruit Juice
- 6 cups V-8 Vegetable Juice
- 2 tsp habanero peppers, chopped
- 8 dashes Worcestershire sauce
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- ½ cup plain breadcrumbs
- kosher salt & freshly ground black pepper to taste
Garnishes
- fresh lime wedges
- avocado slices
- fresh cilantro leaves
How-to
- In a very large bowl add the fresh strawberries and the pineapple. Add ¼ cup of extra virgin olive oil, a bit of garlic and season with some salt and pepper
- Add the cucumbers, yellow tomatoes, yellow peppers and scallions
- Add the remaining ¼ cup of olive oil, balsamic vinegar, lime juice and again season with the remaining garlic, ground coriander, habanero peppers, salt and pepper. Stir the fruits and vegetables to evenly combine
- Add the V-8 Tropical Fruit Juice and the V-8 vegetable juice. Stir in the breadcrumbs and chopped fresh herbs. Stir well
- Remove 1 quart of soup and blend for 6-8 seconds in the blender. Pour this mixture back into the gazpacho
- Season with Worcestershire sauce. Taste for seasoning and add salt and pepper to taste if desired
- Chill for at least 4 hours before serving. Serve in chilled glasses and garnish with a wedge of lime, sliced avocado and cilantro leaves