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Closeup view of a cup of strawberry gazpacho with sliced strawberries and thyme garnish and strawberries in background

Strawberry Gazpacho

This strawberry gazpacho is the perfect summer appetizer or meal for your family or for a crowd. It doesn't require a lot of time in the kitchen and the flavors and color are so perfectly summer!
5 from 1 vote
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Course: Appetizer
Cuisine: American, Eclectic
Keyword: fruit gazpacho, fruit soups, gazpacho, summer soups
Prep Time: 15 minutes
Gazpacho Chill Time: 4 hours
Total Time: 15 minutes
Makes: 6 servings
Author: Sues


  • 1 ⅓ cups chopped tomato (about 1 medium)
  • 1 cup peeled and chopped English/seedless cucumber (about ½ cucumber)
  • ½ cup chopped red bell pepper (about ½ medium pepper)
  • 1 lb. ripe strawberries, hulled and halved
  • ½ tsp minced garlic
  • ½ tsp chopped fresh thyme, plus sprigs for garnish
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup vegetable broth
  • 6 strawberries, hulled and sliced, for garnish


  • 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.
  • 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.
  • Reserve one cup of mixture and return the rest of the mixture back into the food processor.
  • Add garlic and thyme to food processor and process mixture until pureed.
  • Return to large bowl and stir in olive oil, vinegar, salt, pepper, and reserved cup of strawberry/veggie mixture.
  • Cover bowl with plastic wrap and chill for 4-8 hours.
  • Stir in vegetable broth before serving. Garnish with sliced strawberries and thyme.


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