Gazpacho with Quebec strawberries and tarragon
This gazpacho includes all the basics of the classic Spanish cold soup (tomatoes, cucumbers, peppers, vinegar, olive oil) – but I add delicious Quebec strawberries! These beloved little fruits are available until October. They make the flavor of this soup totally addictive. I highly recommend adding a good Quebec gin for a little kick! Perfect to serve as an appetizer!
Strawberry and Tarragon Gazpacho – Discover a fresh, original, and summery recipe, perfect for showcasing local ingredients.
This strawberry gazpacho combines the fruit’s sweetness with the freshness of cucumber and the subtle aroma of tarragon. Easy to prepare, healthy, and light, it makes the perfect starter for a summer meal.
Why make this recipe?
- This Quebec strawberry gazpacho is the perfect ally for hot days.
- It blends the tangy sweetness of strawberries with the freshness of cucumber and the anise-like notes of tarragon.
- It’s an original summer soup, no cooking required, that highlights local ingredients and can be made ahead of time.
- Ideal as an elegant starter, for a cocktail dinner, or even as a light main course paired with a nice salad.
Tips :
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Gluten-free version: Substitute with gluten-free bread for an adapted version.
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Alcoholic version: Gin adds a very elegant herbal depth, but you can also use a splash of white vermouth as an alternative.
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Texture: For a more rustic gazpacho, reduce the blending time and skip the straining step.
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Toppings: Add a few shavings of fresh goat cheese or crumbled feta for a touch of salty contrast.
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Storage: This gazpacho keeps for 2 days in the refrigerator, but it’s best served well chilled and enjoyed the same day.
Add the strawberries, cucumber, bell pepper, tomato, garlic clove, olive oil, tarragon, vinegar, and salt. Mix well, cover tightly with plastic wrap, and let marinate at room temperature for 1 to 3 hours.
Transfer the mixture to a blender and add the bread. Blend in small batches until smooth (I use a Vitamix or Blendtec for best results). Strain through a fine mesh sieve (or chinois). Add the gin, if using, and stir. Refrigerate until well chilled.
Taste and adjust the seasoning with more salt, vinegar, or a dash of Tabasco, if desired.
To serve, pour into bowls and garnish the gazpacho with diced strawberries, cucumbers, tarragon leaves, and homemade croutons.
Bon appetit and enjoy!
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