Tomato Strawberry Gazpacho
Ingredients
Gazpacho:
- 1/2 Cara Cara orange, juiced
- 1 1/2 tsp orange zest
- 2 14 oz cans Diced Tuttorosso Tomatoes
- 2 1/2 c. strawberries, roughly chopped
- 1/2 tsp ground pink peppercorns, use black or mixed if you don’t have pink
- 2 cloves of roasted garlic, or 2 tsp garlic powder
- 1 1/4 tsp salt
- Flat leaf parsley, chopped
- Prosciutto, one small package
Croutons:
- 2 c. french baguette bread cubes, or store bought croutons
- 1/8 c. olive oil, plus 3 Tbsp olive oil for croutons and some to drizzle for a garnish
Instructions
- In a high powered blender or food processor, add the canned tomatoes, strawberries, orange juice and zest, 1/8 cup of olive oil, peppercorns, garlic, and salt. Blend until the ingredients are smooth. Refrigerate for at least an hour before serving.
- To make the croutons, mix the two cups of bread cubes with about 3 tablespoons of olive oil, a pinch of salt, and a crack of pepper. Toss with your hands, and then spread onto a baking sheet. Broil on low until the cubes turn golden brown and crispy. Using a spatula, gently toss cubes so that all sides are toasted, browned, and crunchy.
- To serve, divide your gazpacho into bowls and garnish with croutons, prosciutto, a drizzle of olive oil, and fresh parsley.