Strawberry Gazpacho
Meet gazpacho with a fruity surprise! This playful twist on the Spanish classic brings strawberries into the mix, adding a juicy burst of natural sweetness that balances the tangy tomatoes and zippy vinegar. This rendition is light, refreshing, and just a little unexpected—in the best way possible.
I love finding creative ways to sneak fruit into savory dishes, and this recipe is a shining example. Strawberries pack in vitamin C, antioxidants, and fiber, and when blended with cucumber, bell pepper, garlic, and olive oil, they create a bright and beautifully complex flavor. It’s the perfect starter, any-time-of-the-day snack, or light lunch when the temps rise and you want something tasty and hydrating.
If you love the berry twist in this gazpacho, you’ll definitely want to check out these other creations. Try my Strawberry Bruschetta Chicken for a sweet-savory dinner that always wows my guests, whip up my Berry-Lime Salsa as a colorful topper or snack, and these Blueberry Caprese Skewers are a playful riff on the classic appetizer. Each one shows off berries in a whole new (and totally delicious) way!
Why this gazpacho will win you over
- Sweet-meets-savory bliss: Strawberries add a fruity twist to the traditional soup.
- Serious nutrition: Fiber, vitamin C, antioxidants, and heart-healthy fats in every spoonful.
- No oven or stove required: Just blend, chill, and enjoy.
- Party-ready: A colorful, conversation starter for warm-weather gatherings.
Serve it in bowls with a dollop of Greek yogurt or pour it into small glasses for a chic appetizer. You can even create Gazpacho Martinis like I do with my traditional gazpacho recipe!
Want more gazpacho goodness? Try my Summer Gazpacho.
Strawberry Gazpacho
Ingredients
- 1 small onion, sliced
- 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber)
- 1 green bell pepper, sliced
- 1 clove garlic, peeled and roughly chopped
- 1 cup tomato juice, preferably reduced sodium
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground chili powder
- 1 pound strawberries, hulled and sliced (~3½ to 4 cups)
Instructions
- In a food processor or blender, add the onion, cucumber, pepper, garlic, tomato juice, vinegar, olive oil, salt and chili powder and pulse to puree.
- Next, add the strawberries and puree again until completely smooth. Cover the bowl and refrigerate to allow the soup to chill and thicken.
