Strawberry Gazpacho

Bring a pot of water to boil.

To easily peel the Roma tomatoes, make a small “X” on the non-stem end of each tomato with a sharp knife. Dunk the tomatoes in the boiling water for about 30 seconds and then remove them with a slotted spoon. Rinse the tomatoes under cold water and the skins of the tomatoes should easily peel back. Peel all of the Roma tomatoes.

Add tomatoes to a food processor along with 2 cloves of garlic. Process until smooth. Strain the mixture into a large bowl to remove seeds. You should be left with a few cups of really fresh tomato juice.

Roughly chop onion, cucumber, red pepper and celery. Put them into the bowl of your food processor and pulse a few times. The mixture should be slightly chunky. Add this into the tomato juice. Add washed cherry tomatoes and strawberries to food processor and pulse. These should be even chunkier than the other vegetable. Don’t over-process them!

Stir cherry tomatoes and strawberries in with the vegetables and tomato juice. Stir in olive oil and vinegar, then season with salt, pepper, sugar and chopped chives. Chill for a few hours in the fridge. Adjust flavors before serving; it might need an extra pinch of salt.

If you don’t have access to a food processor, you can push the tomatoes through a sieve with your hands to get their juice and then very finely chop all the ingredients.

Serve very cold and garnished with chopped chives.

This recipe was created by Nick Evans, the blogger behind Macheesmo.