1 Cup Cucumber, peeled and chopped
In a food processor, combine the cucumber, red bell pepper, shallot and 1 cup of the halved strawberries. Pulse the machine several times to chop the mixture into small bits. Transfer the mixture into a large bowl and set aside.
To the empty food processor, add the remaining 2 cups strawberries, as well as the tomato, Acai Powder, olive oil, agave, balsamic vinegar, basil, salt and water. Process until fully pureed. Pour the blended mixture into the large bowl with the chopped ingredients and mix to combine. Cover and refrigerate for a minimum of 2 hours (or overnight) to allow the flavors to fully incorporate. Serve chilled.
Refrigerated gazpacho will last up to 5 days.
Makes 4-6 servings
Submitted by Julie Morris