Strawberry Gazpacho
A refreshing twist on classic chilled gazpacho, this strawberry version blends juicy berries with crisp veggies for a light, vibrant soup.
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.
Notes
NOTE: If you prefer more texture, gently pulse the first round of veggies, leaving lots of bits and pieces. Transfer the mixture to a bowl and set aside. Then, add the strawberries to the food processor and puree until completely smooth. Mix the strawberry “juice” into the bowl with veggies and stir by hand to combine.
Nutrition Information per serving
Calories: 130Carbohydrates: 11gProtein: 2gTotal Fat: 10g— Unsaturated Fat: 8.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 25mgPotassium: 323mgFiber: 3gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0gVitamin C: 71mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.