Strawberry And Fennel Gazpacho Recipe
jumbo lump crab espelette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gazpacho
Method
Preparation
- 1
Prepare the Ingredients
Wash and prepare all fresh produce. Hull the strawberries, peel the cucumber, and chop the fennel, cucumber, red bell pepper, red onion, and garlic.
- 2
Blend the Gazpacho
In a blender, combine the strawberries, chopped fennel, cucumber, red bell pepper, red onion, garlic, lemon juice, olive oil, salt, and black pepper. Add the water gradually while blending until you reach your desired consistency.
- 3
Chill the Gazpacho
Transfer the blended mixture to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
- 4
Serve
Once chilled, taste and adjust seasoning if necessary. Serve the gazpacho in bowls and garnish with additional chopped strawberries or fennel fronds if desired.