a strawberry and tomato gazpacho

When I used to cook not so frequently, I would only be attracted to recipes with an ingredient list as long as my forearm. The word quenelle incited me like no other. But now I adore recipes with three ingredients. This one contains strawberries, tomatoes, and balsamic vinegar.

It's refreshing and balanced. Boring after the first few spoonfuls, but this is the kind of thing that's best served as a light first course, perhaps in small clear glasses, so no one would have more than a few spoonfuls anyway. But I made this for myself, resulting in a huge batch leftover. And, you know what? I got attached to it. The flavors deepened overnight. It was both sweet and slightly vegetal. I had it for breakfast, I had it for dessert, I had it for a palate cleanser. It all worked. I felt chockful of antioxidants.

If anyone ever feels the need to detox and eat leek soup for days on end, I think this would be a good alternative for the warmer months. It tastes fresh and summery as well as looks the part, and there's a body to the texture that is appealing and satisfying.

Adapted from Patricia Wells's Vegetable Harvest.

Makes 8 servings.

• 1 pound fresh tomatoes, cored and quartered (do not peel)
• 1 pound fresh strawberries, stems removed
• 1 teaspoon balsamic vinegar

In a food processor or blender, puree the tomatoes and strawberries. Add the vinegar and blend. Salt to taste and chill at least one hour before serving.

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