Cook the Book: Tomato and Strawberry Gaspacho

The time has come to say goodbye to Vegetable Harvest, this week's featured book. Our final recipe from Patricia Well's potager-inspired cookbook is one that shouldn't tax you too much on the penultimate weekend of summer; it calls for only three ingredients and a blender.

Cook the Book: Tomato and Strawberry Gaspacho

About This Recipe

This recipe appears in: In Season: Tomatoes


  • 1 pound garden-fresh tomatoes, rinsed, cored, and quartered (do not peel)
  • 1 pound fresh strawberries, rinsed and stemmed
  • 1 teaspoon balsamic vinegar


  1. 1

    In a food processor or a blender, purée the tomatoes and the strawberries. Add the vinegar, and blend again. Taste for seasoning. Chill thoroughly before serving. Serve in small, clear glasses as a refreshing aperitif.


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