With strawberries in full season, I thought it was about time to whip up a gluten-free gazpacho summer soup recipe featuring strawberries as the star of the dish!
I think soup is such a wonderful way to heal your body from the inside out. When you drink your fruits and vegetables, your body is able to absorb 99% of the nutrients (as compared to absorbing only 44% of the nutrients when you have to chew and digest – your body works hard!). Hot soup in the summer isn’t ideal – especially when the temperatures are soaring in July and August. With the thermostat on the rise, there’s no time like the present to make a cold gazpacho soup – and that’s exactly what I did!
I recently came across a recipe in Cooking Light for a strawberry gazpacho soup that is naturally gluten-free and required no substitutions from me.
This soup is fairly easy to make and requires a food processor in order to get the right texture.
I couldn’t wait to dive in and eat the soup once I made it, but patience is key. Allow the soup to rest in the refrigerator for at least one hour – or even better – overnight. The flavors will develop as will the rich red color of the soup.
I personally found the strawberry gazpacho summer soup to be quite refreshing. It’s not sweet at all – well, just a little sweetness – and you’ll also taste a bit of tangy balsamic vinegar with every bite. Make sure you use ripe strawberries and fresh tomatoes – as you’ll taste these flavors right away. All the fruits and vegetables come together really nicely to form a bold, flavorful and healing summer soup…. my only wish is that I had doubled the recipe. It went fast. Way too fast!
I hope you enjoy making and eating this summery strawberry gazpacho soup this summer. It’s so refreshing and bold – you can’t go wrong and your body will thank you too.
Find the original recipe from Cooking Light here.