New This Month

Strawberry Gazpacho


This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.

  • Servings: 6

Source: The Martha Stewart Show, May 2010



  • 1/4 cup finely minced hulled strawberries
  • 1 bunch chives, finely minced
  • 1/4 cup finely minced red bell pepper
  • 1/4 cup finely minced, peeled, seeded English cucumber
  • 2 tablespoons almond oil
  • Lightly toasted Marcona almonds, halved lengthwise, for garnish
  • Sprigs fresh chervil, for garnish


  • 2 pounds strawberries, hulled and lightly crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch-thick slices
  • 1/2 clove garlic, crushed
  • 1/2 cup fresh tarragon leaves
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.

  2. Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill.

  3. Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine.

  4. Divide garnish evenly between six bowls; top with almonds. Pour over chilled soup and garnish with chervil; serve immediately.

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