Gazpacho is a classic cold Spanish soup based on the luscious beauty of ripe tomatoes and other vegetables. Our variation adds a touch of fragrant Limoneira® Meyer lemon and a few strawberries to the mix. Add a crusty bread, grain dish, or crunchy salad, and it’s the perfect vegan meal for warm days.
Cut the tomatoes into quarters, removing the ends. Be sure to chop into a bowl so you don’t lose all the liquid. Peel and chop the cucumbers.
Core and seed the bell pepper.
Add the tomatoes, cucumbers, bell pepper, garlic, shallots, Meyer lemon zest & juice, and strawberries to a food processor or blender. Pulse until the texture is smooth.
Add the cumin, oregano, and oil, (reserving 2 tablespoons), and continue blending until smooth.
Season with salt and pepper to taste.
Transfer to a bowl or other clean container, cover, and refrigerate.
Heat the remaining 2 tablespoons of oil in a large skillet.
Add the bread cubes, and cooking, tossing with salt and pepper to taste until all sides are crisp and golden brown.
Serve the soup with the croutons and chopped fresh basil.
Notes
NOTE: Use ripe (even overly ripe) tomatoes, preferably Roma variety.