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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, June 2011
1 lb. fresh strawberries, hulled
1 lb. frozen whole strawberries
1 red bell pepper, chopped
1 jalapeño chili, chopped finely
1 medium cucumber, peeled, seeded and chopped
1 garlic clove, crushed
½ sweet onion, chopped
2 T. chopped fresh tarragon leaves
2 T. white balsamic vinegar
2 T. extra-virgin oil
1 T. chopped mint leaves
1 T. fresh lime juice
¼ t. salt
¼ t. freshly ground black pepper
½ cup slivered almonds, toasted
Place fresh and frozen strawberries, red bell pepper, jalapeño chili, cucumber, garlic, onion, tarragon, vinegar, oil, mint leaves and lime juice in jar of blender; blend until smooth. If mixture seems too thick, add a little water. Season with salt and pepper. Chill in refrigerator until ready to serve. Garnish with toasted almonds.
8 servings (¾ gazpacho, 2 tablespoons almonds)
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