Strawberry Cherry Tomato Gazpacho
with Avocado Toast & Balsamic Reduction
Avocado toast has made it into the headlines lately but we think it should be there all the time. What’s better than a buttery fruit (yes, avocado is a fruit) that pairs perfectly with crunchy toast? This chilled summer soup can be made in a food processor or a blender and be sure to taste and season with salt as you go. If you have time, wipe the strawberries with a damp paper towel instead of rinsing, it will keep them from absorbing water.
INGREDIENTS
- 1 lb strawberries
- 1 red bell pepper
- 1 yellow bell pepper
- 1 jalapeño
- 4 oz cherry tomatoes
- 1 tbsp agave
- 1 tsp champagne vinegar
- 1 tbsp sriracha
- 1 tbsp balsamic vinegar
- 2 packets turbinado sugar
- 1 ciabatta roll
- 1 avocado
- 2 tbsp hemp seeds
- 1 tbsp olive oil*
- Salt*
- *Not included
- **Allergens: Wheat
INSTRUCTIONS
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.
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.
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.
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.
Smash the avocado on the toasted ciabatta. Sprinkle with hemp seeds and salt.
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!
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Tempeh Waldorf Salad with Purple Sweet Potatoes and Apple Vinaigrette
Blood Orange Winter Salad with Roasted Beets & Ginger Miso Dressing
Tortilla Espanola with Spicy Tomato Sauce and Spinach Salad
