Strawberry gazpacho a sweet-and-tangy take on a classic

I can think of plenty of things to do with strawberries this time of year. Shortcake, naturally. Toss them into a spinach salad. Or make a nice crumble.

And then there’s the very best way to eat strawberries — washed, sun-warmed and popped straight into your mouth with absolutely nothing added.

But soup? That was not on my strawberry bingo card.

This recipe — courtesy of Eleven Madison Park, the renowned New York City restaurant — pairs strawberries with peppers, garlic and tomato juice for a sweet-and-tangy take on classic gazpacho.

The strawberries bring a juicy sweetness to the soup, balanced by garlic, a splash of red wine vinegar and as much Tabasco as your heat tolerance allows. The result is a refreshing summer soup with just the right amount of kick.

And while garlic croutons may seem like an odd addition, don’t skip them. They provide much-needed texture and another counterbalance to the sweetness. I used them as a garnish, but I also found a version of the recipe that blends the croutons directly into the soup for extra body.

Also, don’t skip on the marinating time. It gives the flavors enough time to meld, draws out the juices and enhances the taste of the strawberries.

I’ll admit I approached this recipe with a fair amount of skepticism. Strawberries belong in desserts, not in the soup pot.

Turns out I was wrong. This isn’t a bowl of melted strawberry ice cream pretending to be dinner. It’s a true gazpacho: It’s bright, savory, slightly sweet and refreshing on a hot day.

So will I stop eating strawberries by the handful? Of course not. But I’ve learned there’s room for one more item on the summer strawberry list.

• M. Eileen Brown is a longtime journalist and an incurable soup-a-holic.

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Strawberry Gazpacho

Makes: 4 to 6 servings

For the croutons:

2 slices whole grain bread, crusts removed, diced (1/4 inch)

1 tablespoon extra-virgin olive oil

1 clove garlic, crushed

1 sprig thyme

For the gazpacho:

1½ lbs. strawberries, hulled and quartered

1 red bell pepper, seeded and diced

½ green bell pepper, seeded and diced

2 cucumbers, peeled, seeded and diced

1 clove garlic

3 ounces tomato juice

3 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil

Sea salt to taste

Tabasco to taste

1. In a small fry pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Discard the garlic and thyme. Reserve the croutons.

2. Combine the berries, peppers, cucumbers and garlic with tomato juice, vinegar, and olive oil. Let marinate for 3-5 hours at room temperature. Combine all ingredients in a blender and puree until smooth. Season with salt and Tabasco. If it’s still too sweet, add another splash of red-wine vinegar.

3. Serve with garlic croutons

— Adapted from a recipe served at Eleven Madison Park in New York City