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This Strawberry Gazpacho is summer in a bowl, sweet, savory, and totally refreshing. It’s perfect for those hot days when turning on the stove sounds like torture. Packed with juicy strawberries and crisp veggies, this no-cook soup is a fun twist on the classic Spanish dish, Tomato Gazpacho. I love serving it as a light lunch or starter for warm-weather dinners, especially when I want to impress without much effort. And the best part? It’s even better after it chills for a few hours!
Pantry Ingredients You Will Need
No cooking required and all you need is a handful of fresh, simple ingredients:
- Strawberries – Fresh, ripe berries are key for flavor. Frozen (thawed) strawberries work in a pinch, but you may lose a bit of that vibrant texture.
- Bell Pepper – I use red or orange for their sweetness. Yellow peppers are a great sub if that’s what you have on hand.
- English Cucumber – These are mild and seedless, but you can swap in regular cucumber if you peel and remove the seeds.
- Garlic – Just one clove adds the right savory balance. Roasted garlic would give a more mellow flavor if you prefer.
- Fresh Thyme – Adds a floral, earthy note. You can sub in fresh basil or mint for a different twist.
- Extra Virgin Olive Oil – Use the best you’ve got for flavor. Avocado oil could be used in a pinch.
- Balsamic Vinegar – Adds richness and tang. Red wine vinegar or sherry vinegar are fine alternatives.
- Kosher Salt & Black Pepper – Essential for seasoning, adjust to taste.
- Tomato Juice – Helps bring the gazpacho together and balance the sweetness of the berries. You can sub with V8 or a splash of water with a touch of tomato paste.
- Cotija or Goat Cheese – These add a creamy, salty finish when serving. Feta would be great here too!
For the full ingredient list, measurements and instructions, see the recipe card below.
How to Make Strawberry Gazpacho
Making this strawberry gazpacho recipe couldn’t be easier. Here’s how to do it:
- Add strawberries, chopped bell pepper, cucumber, and garlic to a food processor. Pulse until finely chopped but not pureed.
- Transfer half of the mixture to a bowl.
- Add thyme to the remaining mixture in the processor and blend until smooth.
- Combine the smooth and chunky mixtures in the bowl.
- Stir in olive oil, balsamic vinegar, salt, pepper, and tomato juice until well incorporated.
- Cover and chill for 4 to 8 hours, the flavors really come alive after chilling!
- Serve cold, garnished with fresh strawberries, herbs, and a sprinkle of cheese.
How to Store Leftovers
Strawberry Gazpacho stores beautifully and might even taste better the next day.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: You can freeze it for up to 1 month. Just give it a good stir after thawing and before serving.
Tips for Perfect Gazpacho
Use the ripest strawberries you can find for the best flavor.
Make it ahead. Chilling for at least 4 hours improves the taste dramatically.
For a spicy twist, add a pinch of crushed red pepper or a sliver of jalapeño.
If your strawberries are extra sweet, balance the flavor with a splash more vinegar.
Want it ultra-smooth? Strain through a fine-mesh sieve before serving.
Serving Ideas and Pairing Options
This refreshing soup pairs perfectly with:
- Crusty No-Knead Bread – Perfect for dipping.
- Grilled Chicken Caesar Kabobs – Light and flavorful to complement the soup.
- Avocado Corn Salad – A zesty and creamy side dish.
- Orange Crush Cocktail – A summery drink pairing that’s totally on theme.
Strawberry Gazpacho Recipe
Equipment
- 1 food processor
Ingredients
- 6 cups strawberries, stems removed
- 1/2 cup chopped bell pepper, red or orange
- 1 cup chopped English cucumber, peeled
- 1 garlic clove
- 1 tablespoon chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup tomato juice
- Fresh strawberries, sliced, or garnish
- Cotija cheese or goat cheese, for garnish
Instructions
- In the bowl of a food processor, add the strawberries, bell pepper, cucumber and garlic. Pulse until finely chopped, but not pureed. Transfer 1/2 the mixture to a large bowl.
- Replace the lid and add the thyme. Process mixture until pureed.
- Transfer the pureed mixture to the bowl and stir to combine.
- Add the olive oil, vinegar, salt, pepper and tomato juice. Stir until thoroughly incorporated.
- Cover with plastic wrap and chill for 4-8 hours.
- Serve chilled garnished with strawberries, cheese and herbs, if desired.
Notes
- You can prep the gazpacho a day in advance — it actually gets better as it chills!
- Feel free to adjust the sweetness or acidity based on your strawberries — they vary!
- For a creamier finish, stir in a spoonful of Greek yogurt before serving.
- Garnishes make a difference — try fresh herbs, thinly sliced strawberries, or a drizzle of balsamic glaze for extra flair.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
