Soups & Sauces › Strawberry, Pineapple & Yellow Tomato Gazpacho

Serves 12-14

• 2 lbs strawberries, diced
• 1 golden sweet pineapple, finely diced
• 2 large English cucumbers, diced
• 4 large yellow tomatoes, diced
• 3 yellow peppers, diced
• 2 bunches of scallions, sliced
• 3 cloves garlic, chopped
• ½ cup fruity extra virgin olive oil, divided
• 2 tbsp balsamic vinegar
• juice of 2 limes
• 1 tbsp ground coriander
• 5 cups V-8 Tropical Fruit Juice
• 6 cups V-8 Vegetable Juice
• 2 tsp habanero peppers, chopped
• 8 dashes Worcestershire sauce
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• ½ cup plain breadcrumbs
• kosher salt & freshly ground black pepper to taste

Garnishes

• fresh lime wedges
• avocado slices
• fresh cilantro leaves

1. In a very large bowl add the fresh strawberries and the pineapple. Add ¼ cup of extra virgin olive oil, a bit of garlic and season with some salt and pepper
2. Add the cucumbers, yellow tomatoes, yellow peppers and scallions
3. Add the remaining ¼ cup of olive oil, balsamic vinegar, lime juice and again season with the remaining garlic, ground coriander, habanero peppers, salt and pepper.  Stir the fruits and vegetables to evenly combine
4. Add the V-8 Tropical Fruit Juice and the V-8 vegetable juice. Stir in the breadcrumbs and chopped fresh herbs. Stir well
5. Remove 1 quart of soup and blend for 6-8 seconds in the blender. Pour this mixture back into the gazpacho
6. Season with Worcestershire sauce. Taste for seasoning and add salt and pepper to taste if desired
7. Chill for at least 4 hours before serving
8. Serve in chilled glasses and garnish with a wedge of lime, sliced avocado and cilantro leaves

Recipe by Chef Marjorie Druker
Chef New England Soup Factory
May 2009