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Strawberry Gazpacho

Strawberry Gazpacho

Strawberry Gazpacho is a refreshing chilled soup that combines the sweetness of ripe strawberries with the savory flavors of tomatoes, cucumbers, and peppers. This vibrant dish is perfect for hot summer days and serves as a healthy appetizer or light lunch.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Spanish
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and halved
  • 1 lb Roma or vine-ripened tomatoes, core removed and roughly chopped
  • 1/2 large English cucumber, peeled and chopped
  • 1 medium red bell pepper, seedless and chopped
  • 1/4 small red onion, soaked in cold water
  • 1 small clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh basil or mint, chopped
  • Kosher salt and black pepper to taste

Method
 

  1. Prepare all your vegetables and fruit by washing and chopping them as needed.
  2. Place the strawberries, tomatoes, cucumber, bell pepper, red onion, and garlic into a high-powered blender.
  3. Add the extra virgin olive oil and sherry vinegar over the produce, along with the fresh basil or mint leaves.
  4. Blend the mixture starting on low speed and gradually increasing to high until you reach your desired consistency.
  5. Season the gazpacho with kosher salt and black pepper, blending briefly to incorporate.
  6. Transfer the gazpacho to a glass container, cover tightly, and chill in the refrigerator for at least 2 to 4 hours.
  7. Serve the chilled gazpacho in bowls or glasses, garnished with strawberry slices, a drizzle of olive oil, and fresh herbs.

Notes

Use the freshest ingredients for the best flavor. Adjust seasoning after chilling, as flavors will intensify. Store in an airtight container in the refrigerator for up to 3 days.