Strawberry Gazpacho with Burrata, Mint & Granola

 

 

Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our granola for a bit of crunch.

Serves 4-6

For the gazpacho:

• 5 cups quartered strawberries
• 3/4 cup diced cucumber
• 1.5 cups diced red bell pepper
• 1 tsp thyme leaves
• 2 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 2 tbsp tomato juice
• 1/2 tbsp hot sauce or tabasco
• 2 tsp minced garlic
• Salt + freshly ground black pepper to taste

To garnish:

• Quality, extra-virgin olive oil
• Orange mint leaves
• Freshly ground black pepper
• Burrata
• Freeze-dried strawberries
• Jamie's Farm Granola

Preparation:

In a bowl, toss all the ingredients for the gazpacho in a bowl. Cover with plastic wrap and let marinate at room temperature for an hour.

Puree the ingredients in a blender on high speed until very smooth. Taste and season with more salt or vinegar if necessary. Chill in the refrigerator until cold.

Serve in chilled bowls, garnishing with extra-virgin olive oil, orange mint leaves, freshly ground black pepper, freeze-dried strawberries, and our granola.