Strawberry Pepper Gazpacho is sweet with a kick! The strawberries balance the spiciness of the jalapeno, and the peppers add body and texture to this bountiful summer soup. I poured my gazpacho into two clean pasta sauce jars, making these the perfect grab-and-go meals or afternoon snacks. Because it can be enjoyed cold or room temperature, strawberry pepper gazpacho can be enjoyed anywhere, be that work, school, outdoor festival, or picnic!
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
1 lb. strawberries, rinsed (keep the green stems on!)
1 yellow pepper
1 orange pepper
6-8 small tomatoes
1 jalapeno, veins and seeds removed
1 tablespoon white wine vinegar
How (your directions):
Place all ingredients in a high-speed blender or food processor and blend until almost smooth but leaving a little texture.
Serve immediately or keep in the fridge for 4 days.
Why (the science): With colors like orange, yellow, and red, this soup is truly overflowing with vitamin C and antioxidants 😊
*Recipe updated from Purple Carrot