I just made this summertime gazpacho and was delighted by it’s simplicity and refreshing flavor. Three basic ingredients burst with lip-smacking goodness. I can’t say that I would have put this combination together, but I am glad I did.
A recipe I saw in The French Kitchen Cookbook by Patricia Wells inspired me to think outside of the traditional Spanish gazpacho box. When attractively presented, it will be the talk of your next party. Even my husband who doesn’t like traditional gazpacho, loves this unique version.
Every time I make this I try to come up with new ways of presenting it. It just happens that I am obsessed with amuse bouche glasses. You can buy an assortment of mini glasses at Amazon or at your local Bed, Bath & Beyond.
This isn’t so much of a recipe as it is a ratio. Use equal amounts of seasonally fresh tomatoes and organic strawberries. Add two teaspoons of good quality aged balsamic vinegar for each pound of fruit used.
- 1 pound garden-fresh tomatoes, rinsed, cored and quartered. (do not peel)
- 1 pound fresh organic strawberries, rinsed and stemmed
- 2 teaspoons aged balsamic vinegar
- In a blender (or food processor), puree the tomatoes and strawberries. Add the vinegar and blend again. Taste, add more vinegar if needed. Chill throughly before serving. Serve in small, clear glasses as a refreshing appetizer.
The tomato was first cultivated by the Incas and was imported to Europe in the sixteenth century. It was at first considered an aphrodisiac, while in the north of France it was thought to be a poison.
Hmm… if you are alone, an aphrodisiac could seem like a poison.
…and then she paused for thought.