Chef Nettie made us this delicious and cooling berry gazpacho during Mill City Cooks on a hot August day and we had to share the full recipe. Grab the ingredients at the Market and make it for yourself this weekend!
Strawberry Tomato Watermelon Gazpacho
By Nettie Colón
Ingredients
- 2 cups of strawberries from Bean Market
- 2 cups of watermelon or a Watermelon Ginger Juice from Pure Ginger For You
- 5 large tomatoes, cut into chunks, from Amador Hill Farm & Orchard, a WEI Program
- 1 garlic clove, peeled and cored, from Amador Hill Farm & Orchard
- 3 tbsp Love your Liver Elixir from Red Clover Herbal Apothecary Farm or apple cider vinegar from Amador Hill Farm & Orchard, a WEI Program
- ¼ cup neutral oil for richness & extra for drizzling when serving
- Salt and pepper to taste
- Optional: berry shrub from Twin Cities Berry Company
Instructions
1. Place the strawberries, watermelon, tomatoes, garlic & apple cider vinegar (or elixir) in a blender jar and blend until smooth.
2. While blender is running, add the neutral oil. You can add more if you want it thicker and richer.
3. Taste and season with salt and pepper as needed.
4. Chill in the fridge for at least 30 minutes before serving.
5. Drizzle with olive oil and serve. Enjoy!
