Strawberry Gazpacho w/Strawberry Balsamic Compote
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 194.5
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 120.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 6.9 g
- Protein: 3.1 g
View full nutritional breakdown of Strawberry Gazpacho w/Strawberry Balsamic Compote calories by ingredient
Introduction
Was looking for a dish that would help me with the vegetable intake. Found this recipe by: whatsjohneating from the Food52 website. Was looking for a dish that would help me with the vegetable intake. Found this recipe by: whatsjohneating from the Food52 website.Number of Servings: 4
Ingredients
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Gazpacho:
1 lb. tomatoes
1 lb. fresh strawberries
2 cloves of garlic
1/2 serrano pepper, seeded
1/2 large red pepper
1/4 medium red onion
1/4 cup fresh chive
15 leaves of fresh mint
1 cup of tomato juice
Splash of lemon juice
Splash of worcestershire sauce
Splash of red wine
Splash of balsamic vinegar
Balsamic Compote
2 tablespoons olive oil
1/2 red onion
1 lb. fresh strawberries, 3/4 rough chop, 1/4 diced
2 tablespoons balsamic vinegar
2 tablespoons cane sugar
1/4 cup water
2 tablespoons chives, minced
Directions
Gazpacho
1. Rough chop, blend, chill in fridge for at least 30 minutes.
Compote
1. Saute onions in olive oil until they are translucent. Add the rough chopped strawberries and saute for a couple minutes more and then add the balsamic vinegar, sugar, and water. Turn down heat and let it simmer for about 10 minutes.
2. Take mixture off of the heat and mash the strawberries lightly with a fork. Add the chives and the rest of the strawberries. Allow the heat to wilt the chives and then chill.
3. Add a dollap of compote to gazpacho or mix throughout gazpacho.
4. Enjoy!
Serving Size: 3-4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CELLI0207.
1. Rough chop, blend, chill in fridge for at least 30 minutes.
Compote
1. Saute onions in olive oil until they are translucent. Add the rough chopped strawberries and saute for a couple minutes more and then add the balsamic vinegar, sugar, and water. Turn down heat and let it simmer for about 10 minutes.
2. Take mixture off of the heat and mash the strawberries lightly with a fork. Add the chives and the rest of the strawberries. Allow the heat to wilt the chives and then chill.
3. Add a dollap of compote to gazpacho or mix throughout gazpacho.
4. Enjoy!
Serving Size: 3-4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CELLI0207.