Strawberry Gazpacho Recipe
This Strawberry Gazpacho is a refreshing, sweet-and-savory summer soup made with strawberries, bell pepper, cucumber, garlic, and a splash of tomato juice. No cooking required and perfect for hot days!
Servings: 6
Cost: $10
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
Calories: 121kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 102mg | Potassium: 330mg | Fiber: 4g | Sugar: 9g | Vitamin A: 571IU | Vitamin C: 107mg | Calcium: 35mg | Iron: 1mg