Russian Food Recipeub April 29, 2026 0 Comments

Strawberry Gazpacho – Chocolate Covered Katie

This refreshing strawberry gazpacho recipe blends ripe strawberries with fresh tomatoes, cucumbers, and red peppers for a fancy cold soup that’s packed with flavor!

Why you’ll love this strawberry gazpacho

No oven or cooking required.
The entire recipe takes under 10 minutes to make!
Bursting with crisp garden vegetables, each spoonful tastes like summer in a bowl.
High in fiber, no sugar added, and just 40 calories per cup. You will feel so light and healthy after eating, instead of tired and weighed down.
It’s the perfect appetizer to serve at bridal parties, al fresco dinners, or Mother’s Day brunch. I recently prepared a batch for a baby shower and received multiple requests for the recipe. Guests appreciated a healthy option among the usual heavy party fare.

You may also like this Strawberry Sorbet

Step by step recipe video

What is strawberry gazpacho?

Tomato gazpacho is a popular Spanish cold soup from the region of Andalusia. It is typically made by chopping or blending raw vegetables such as tomatoes, cucumbers, bell peppers, and onions with vinegar and olive oil.

Traditionally, you will see gazpacho served in the Spring or hot summer months as a refreshing appetizer, tapa, or chilled side dish.

This sweet strawberry version of the classic adds a fresh fruit flourish to perfectly balance the savory qualities of the other ingredients.

It also makes a wonderful light meal, alongside sliced crusty bread, buttered sourdough toast, whole grain crackers, or Vegan Cornbread Muffins.

Key ingredients

Strawberries – You will need a pound of ripe, fresh strawberries. Hull the berries or remove stems before use. Frozen berries also work if fresh are not available.

Tomatoes – The best tomatoes for gazpacho include Roma, heirloom, beefsteak, or vine ripened red tomatoes. You want tomatoes that are large, juicy, and flavorful.

Cucumber – Persian or English cucumbers work well here due to their mind taste, thin skin, and few seeds. There is no need to peel the vegetable before blending it into the soup.

Bell pepper – I personally love red bell peppers. However, yellow, orange, or green bell peppers are fine as well. The recipe calls for one large pepper.

Red onion – Use one third cup of chopped red onion, which is about half of a small sized onion or a fourth of a larger one.

Garlic – I find it easier to simply buy jarred minced garlic at the store. If you are ambitious, feel free to peel and mince garlic cloves at home.

Vinegar – A tablespoon of vinegar nicely balances the natural sweetness in the strawberries. Try red wine vinegar, sherry vinegar, or balsamic vinegar. Or experiment with other flavored vinegars to find your favorite.

Olive oil (optional) – Extra virgin olive oil adds richness to the fruit gazpacho. For an oil free soup, you may omit this ingredient.

Salt + pepper – Add three fourths teaspoon of salt and a pinch of ground black pepper for depth of flavor.

Extras – Optional toppings include fresh mint or basil leaves, crispy croutons, and diced avocado. You can also stir in a chopped jalapeño, or a dash of cayenne for a spicy soup.

Strawberry watermelon gazpacho

During peak watermelon season, you may find yourself with an abundance of the summer fruit.

Take advantage by substituting half of the strawberries in the recipe below with chopped seedless watermelon.

Or use this same idea to create a delicious homemade cantaloupe or honeydew melon gazpacho recipe.

Chilled Strawberry Gazpacho (Cold Tomato Soup)

How to make the best strawberry gazpacho

Roughly chop the bell pepper, cucumber, red onion, and tomato, discarding the stems, pepper seeds, and onion outer peel.
Add these chopped vegetables to a large food processor or a blender, and pulse until finely chopped.
Cut the stems off of the strawberries, then add the berries to your food processor. Pulse again, until semi smooth or fully puréed, depending on your desired texture. The soup will appear lightly red or dark pink in color.
Stir in the minced garlic, vinegar, salt, black pepper, and optional oil by hand.
Chill in the refrigerator or freezer, then serve cold with garnishes of choice.

Strawberry soup serving suggestions

This raw strawberry gazpacho is best served chilled in bowls or glasses.

For a beautiful, Michelin restaurant level presentation, drizzle each serving with high quality olive oil or garnish with finely diced vegetables, goat cheese, sliced strawberries, sour cream, or fresh herbs.

Refrigerate leftovers in a covered container for up to four days. Or freeze the cold strawberry soup in an airtight container for up to three months. Thaw frozen soup before enjoying.

Instant soup

Short on time and don’t want to wait?

Simply use thawed frozen strawberries in the recipe, and you can skip the chilling step entirely, for an almost instant dinner!

Health benefits of strawberry gazpacho

Hydration + electrolytes. Gazpacho is often called liquid salad, and for good reason. It is full of hydrating, water-rich vegetables and nutrition.

High Fiber. Just one cup of this cold tomato soup provides 14% of the RDA for fiber.

Low fat. The recipe is also low calorie, saturated fat free, and cholesterol free.

High in antioxidants. Tomatoes are a great source of heart healthy lycopene. And the strawberries, cucumbers, and other veggies add vitamin C, A, E, K, potassium, and folate.

Healthy Strawberry Gazpacho Soup (Appetizer Or Dinner)

1. To make the strawberry gazpacho, start by roughly chopping the bell pepper, cucumber, red onion, and tomato. Discard stems, pepper seeds, and onion outer peel.
2. Add the chopped vegetables to a food processor or blender. Pulse until finely chopped.
3. Remove stems from the strawberries, then add the berries to the food processor and blend again. Stop when semi smooth, or continue blending until fully puréed, depending on your desired texture.
4. Stir in the garlic, vinegar, salt, pepper, and optional oil with a spoon.
5. Chill in the refrigerator or freezer until the soup is cold. (If you used frozen strawberries, you can serve the recipe immediately.)
6. Portion into bowls or glasses, add optional garnishes of choice or a drizzle of olive oil, and serve chilled.
7. Refrigerate any leftovers in a covered container for up to four days, or freeze for up to three months.