Strawberry Gazpacho

Ingredients

• 3 pints hulled strawberries
• 1/2 cucumber - peeled, seeded, and chopped
• 1/2 onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 pint hulled strawberries, chopped
• 1/2 cucumber - peeled, seeded, and chopped
• 1/2 onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 bunch green onions, minced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup red wine vinegar
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 2 cloves garlic, minced
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon ground black pepper
• 1 large avocado - peeled, pitted, and cubed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Hull the 3 pints of strawberries and place them in a blender with the first cucumber, first onion, first cilantro, first parsley, the garlic, red wine vinegar, lemon juice, olive oil, salt, dried tarragon, dried basil, hot pepper sauce and black pepper.

2. Blend until completely smooth, stopping to scrape down the sides as needed.

3. Pour the blended mixture into a large bowl and refrigerate for at least 2 hours until well chilled.

4. Meanwhile, chop the 1 pint of strawberries, then combine them in a bowl with the second cucumber, second onion, second cilantro and second parsley.

5. Add the green onions and jalapeno pepper to the chopped vegetable mixture and stir to combine.

6. Cut the avocado into cubes just before serving so it stays bright green.

7. Ladle the chilled gazpacho into bowls and top each with a spoonful of the chopped strawberry and vegetable mixture.

8. Add the cubed avocado to each bowl and serve cold.