This refreshing Strawberry Tomato Fennel Gazpacho is like a liquid salad; to be eaten as a starter, pick-me-up snack, or alongside the main course. It’s a combination of savory and slightly sweet, fragrant with peppery basil.
2 cups cherry tomatoes, or chopped ripe tomatoes
2 cups strawberries
1 yellow or red bell pepper
1 cup fennel
1 small shallot
1 large garlic clove
1 cup sparkling water
1/4 loosely packed cup basil
1 heaping tablespoon almond flour
1 tablespoon olive oil
1/4 teaspoon salt, more to taste
Add all ingredients to a blender and mix until completely smooth.
Pour into bowls or glasses, garnish with basil leaves, and serve. If not serving immediately store in the fridge for up to 24 hours.
The sparkling water isn’t absolutely necessary and can be replaced with mineral water, although it does add brightness – both in terms of flavor and color.