A refreshing change from the savory chilled summer classic gazpacho, this soup is welcome during the hot days of summer. The kids might like it, too!
4 cups sliced strawberries
2 cups peeled, seeded, chopped tomatoes
3/4 cup peeled, seeded, diced cucumber
3 tablespoons chopped fresh chives
1 cup apple juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry vinegar
2 tablespoons basil pesto
1/2 teaspoon salt
1/2 to 1 cup vegetable stock
4 to 6 whole strawberries for garnish (optional)
In a large bowl, combine strawberries, tomatoes, cucumber, chives, apple juice, lemon juice, vinegar, pesto and salt, stirring to mix well. Using a slotted spoon, lift out about 3 cups of solids and transfer to a food processor or blender. Process for 3o seconds or until smooth. Return to remaining mixture in bowl. Mix well. Stir stock into soup in 1/4 cup portions until desired consistency is achieved.
Cover and refrigerate for a minimum of 2 hours or for up to 24 hours. Taste and add more salt, lemon juice or vinegar, if required. Serve well chilled and garnish with a whole strawberry, if using.
Serves 4 to 6.
From “The Vegetarian Cook’s Bible,” by Pat Crocker, 2007.
