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Strawberry Peach Gazpacho With Mint Syrup

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2011-05-24 Appetizer
5 86

A refreshing, cold appetizer soup with strawberries, peaches, tomatoes and a drizzle of homemade mint syrup. Add a dash of hot sauce to spice it up a bit.

  • Servings: 8

Ingredients:

Strawberry Peach Gazpacho:
1 lb Cherry Tomatoes, chopped
1 lb Strawberries, hulled and sliced
3 Peaches, pitted and chopped
½ Small White Onion, peeled and chopped
1 Jalapeno; Halved Lengthwise, cored, seeded and chopped
2 Garlic Cloves, peeled and chopped
¼ cup Chopped Cilantro
2 Tbsp Lime Juice, freshly squeezed
2 Tbsp Olive Oil
1 tsp Hot Sauce
1 tsp Kosher Salt
Mint Syrup:
½ cup Coarsely Chopped Fresh Mint
1 cup Sugar
1 cup Water

Directions:

Strawberry Peach Gazpacho:

Using a food processor fitted with a chopping blade, add the tomatoes, strawberries, peaches, onion, jalapeno, garlic and cilantro to the bowl. Pulse until a coarse liquid texture, 10-15 pulses. Add the lime juice, olive oil, hot sauce and salt to the food processor. Pulse several more times to incorporate, about 5 pulses. Be careful not to over process to keep the consistency coarse. Pour soup into a bowl and refrigerate until time to serve. Consider chilling the glasses, or bowls, before serving. To serve, ladle the soup into either a small bowl, or martini glass. Garnish with mint syrup to taste or serve alone.

Mint Syrup:

Combine mint, sugar and water in a small saucepan. Bring mixture to a boil. Cook, whisking constantly, until sugar dissolves. Remove from heat, cover and allow to cool. Once cool, pour syrup into a serving pitcher, using a strainer to capture the mint. Discard the mint. Store syrup in the refrigerator. Garnish the gazpacho with syrup to taste.