Strawberry Cherry Tomato Gazpacho with Avocado Toast & Balsamic Reduction

Strawberry Cherry Tomato Gazpacho

with Avocado Toast & Balsamic Reduction

GET RECIPES DELIVERED
dinner

Dinner Summer Recipes Quick and Easy Fruit Appetizer Soup Spanish
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
470
FAT
18g
CARBOHYDRATES
68g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 lb strawberries
  2. 1 red bell pepper
  3. 1 yellow bell pepper
  4. 1 jalapeño
  5. 4 oz cherry tomatoes
  6. 1 tbsp agave
  7. 1 tsp champagne vinegar
  8. 1 tbsp sriracha
  9. 1 tbsp balsamic vinegar
  10. 2 packets turbinado sugar
  11. 1 ciabatta roll
  12. 1 avocado
  13. 2 tbsp hemp seeds
  14. 1 tbsp olive oil*
  15. Salt*
  16. *Not included
  17. **Allergens: Wheat

TOOLS

  • Food Processor
  • Small saucepan

INSTRUCTIONS

1
Prep the vegetables
Rinse and dry all produce. Preheat the oven to 400°F. Trim the strawberries and halve. Deseed the bell peppers and jalapeño and roughly chop both.
2
Make the gazpacho
Add the strawberries, bell peppers, jalapeño, and cherry tomatoes to a food processor (if your food processor is small, blend in batches). Pulse to finely chop everything. Add the agave, champagne vinegar, and as much or as little sriracha as you’d like and pulse again. Season gazpacho with salt and place in the refrigerator to cool.
3
Reduce the balsamic
Add the balsamic vinegar and turbinado sugar to a small saucepan and place over medium-high heat. Bring to a boil and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes. Watch carefully! This happens quickly. Transfer reduction to a small bowl to thicken as it cools.
4
Prep the toast
Halve the ciabatta roll and drizzle with 2 tsp olive oil. Place directly on the oven rack to toast, about 4 to 6 minutes. Halve the avocado and remove the pit. Scoop out the flesh.
5
Make the avocado toast
Smash the avocado on the toasted ciabatta. Sprinkle with hemp seeds and salt.
6
Serve it up
Ladle the strawberry cherry tomato gazpacho into large bowls. Drizzle with balsamic reduction and 1 tsp of olive oil. Serve with avocado toast. Dig in!