Strawberry Gazpacho
Prep Time
15 mins
Gazpacho Chill Time
4 hrs
Total Time
15 mins

This strawberry gazpacho is the perfect summer appetizer or meal! It doesn't require a lot of time in the kitchen and the flavors and color are so perfectly summer!

Course: Appetizer
Cuisine: American, Eclectic
Keyword: fruit gazpacho, fruit soups, summer soups
Servings: 6 servings
Author: Sues
  • 1 1/3 cups chopped tomato (about 1 medium)
  • 1 cup peeled and chopped English/seedless cucumber (about 1/2 cucumber)
  • 1/2 cup chopped red bell pepper (about 1/2 medium pepper)
  • 1 lb. ripe strawberries, hulled and halved
  • 1/2 tsp minced garlic
  • 1/2 tsp chopped fresh thyme
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup vegetable broth
  • 6 strawberries, hulled and sliced, for garnish
  1. In the bowl of a food processor, place tomato, cucumber, and red pepper. Pulse until finely chopped, but not pureed. Transfer mixture to a large bowl.
  2. Add all strawberries to food processor and pulse until finely chopped, but not pureed. Transfer strawberries to bowl with vegetable mixture and stir to combine.
  3. Reserve one cup of mixture and return the rest of the mixture back into the food processor.
  4. Add garlic and thyme to food processor and process mixture until pureed.
  5. Return to large bowl and stir in olive oil, vinegar, salt, pepper, and reserved cup of strawberry/veggie mixture.
  6. Cover bowl with plastic wrap and chill for 4-8 hours.
  7. Stir in vegetable broth before serving. Garnish with sliced strawberries.
Recipe Notes