Spanish Strawberry Gazpacho

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Now that our temps are on the rise, we are looking for quick and easy recipes that don't require turning on the stove. This Spanish gazpacho with strawberries, tomatoes, cucumber, and red peppers fits the bill. It's not only incredibly easy to make, it is refreshing and absolutely delicious. The hint of sweetness from strawberries provides the perfect finishing touch to this chilled soup. It tastes like the Mediterranean summer!

 

I adapted this recipe from Cooking Light Magazine. Believe it or not, I've never had gazpacho before but when I saw this recipe on their pages I was instantly craving this cold soup. Normally, I wouldn't combine strawberries with tomato, cucumbers, and peppers but for some reason, it looked just so inviting to me. And no, you don't have to be pregnant to have strange cravings.

Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle but thankfully we have food processors. Could you imagine? The Spanish, especially Andalusians still sometimes use this laborious method as it helps keep the GAZPACHO cool and avoids the foaming and the completely smooth consistency that blenders and food processors create.

The Cooking Light version instructs to reserve a cup of chunkier mixture, purée the rest and mix it together, but I like to simplify things (as we already know). Just be careful not to over blend and you'll have the texture.

WHAT IS GAZPACHO?

Gazpacho is a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and sometimes in combination with fruit that is served cold. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.

I've made food that I don't particularly enjoy for the blog before, like my 15-minute Spanish garlic shrimp tapa (I'm not a fan of the shrimp), but I truly like this cold soup. My husband made "the face" when I told him what's in the soup, but was a good sport to try it. He took a few spoonfuls and declared: I can eat this!

Hey, the shrimp would go perfectly with gazpacho for a Spanish night with your friends. Both are easy and quick to make, so you can actually spend more time enjoying your company who will definitely think you spent hours cooking, ha! Don't forget some good artisan bread to go along.

And since we're into quick, easy recipes and STRAWBERRIES are in season, I'd recommend this no-bake quick and healthy recipe for dessert. Man, your friends will be talking about this dinner for months!

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Spanish Strawberry Gazpacho Recipe

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INGREDIENTS:

Serves 6

• 1 cup chopped tomatoes
• ½ cup chopped red bell pepper
• 1 cup chopped seedless cucumber
• 1 pound strawberries, hulled and halved
• ½ teaspoon minced garlic
• ½ teaspoon chopped fresh thyme (plus more for garnish)
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ½ cup vegetable broth
• Salt and freshly ground black pepper to taste

~ Free Tip ~ 

You can top the soup with croutons or serve with crusty bread.

DIRECTIONS:

1. In a food processor, place tomato, cucumber, and bell pepper. Pulse until finely chopped but not puréed. Transfer to a large bowl.
2. Add strawberries (reserving a few for garnish) and pulse until chopped. Add strawberries to the tomato mixture and stir to combine.
3. Return the mixture to the food processor. Add minced garlic and thyme and pulse until puréed, leaving small chunks for the texture if desired.
4. Return the mixture to the bowl and stir in olive oil, vinegar, salt, and pepper. Cover and chill minimum four hours.
5. Stir in the broth before serving and garnish with sliced strawberries and thyme.

Spanish Strawberry Gazpacho Recipe

This Spanish strawberry gazpacho is delicious and refreshing chilled soup perfect for summer entertaining.

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Print Pin Rate

Course: Appetizer, Soup

Cuisine: Spanish

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: 20 minutes

Servings: 6 servings

Calories: 103kcal

Author: Jas

Ingredients

• ▢ 1 cup chopped tomatoes
• ▢ ½ cup chopped red bell pepper
• ▢ 1 cup chopped seedless cucumber
• ▢ 1 pound strawberries hulled and halved
• ▢ ½ teaspoon minced garlic
• ▢ ½ teaspoon chopped fresh thyme plus more for garnish
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon balsamic vinegar
• ▢ ½ cup vegetable broth
• ▢ Salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

• In a food processor, place tomato, cucumber, and bell pepper. Pulse until finely chopped but not puréed. Transfer to a large bowl.
• Add strawberries (reserving a few for garnish) and pulse until chopped. Add strawberries to the tomato mixture and stir to combine.
• Return the mixture to the food processor. Add minced garlic and thyme and pulse until puréed, leaving small chunks for the texture if desired.
• Return the mixture to the bowl and stir in olive oil, vinegar, salt, and pepper. Cover and chill minimum four hours.
• Stir in the broth before serving and garnish with sliced strawberries and thyme.

Notes

~ Free Tip ~

You can top the soup with croutons or serve with crusty bread.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 64.5mg | Calcium: 27mg | Iron: 0.8mg

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