Refreshing Strawberry Gazpacho Soup Recipe

This no-cook raw strawberry gazpacho soup is super easy and fast to make. It has a wonderful combination of sweet and savory flavors. Hot summer days call for cold soup. A bowl of this cold soup is very refreshing and satisfying.

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• 📋Refreshing Strawberry Gazpacho Soup Recipe

This is by far the simplest and fastest soup you’ll ever make.  A perfect cold soup for hot summer days which involves no cooking. When it’s too hot to cook, and your body craves a refreshing light meal this cold strawberry soup is all you need.

You might have used strawberries in sweet desserts so far. How about using it to make a savory cold summer soup? Talk about cold soup, watermelon gazpacho is another classic cold soup that’s perfect on hot summer days.

Even picky eaters like kids would not refuse this strawberry tomato gazpacho. My kids loved it.

Variations

There are many variations that you can try.

1. Use equal portions of strawberries and fresh watermelon along with English cucumber, and 1 ripe tomato, and blitz until smooth.
2. You can try strawberry tomato gazpacho by using strawberries, tomatoes, cilantro, and a dash of fresh lime juice.
3. If you like to make it spicy, add ½ to 1 jalapeno pepper and blend the soup with the rest of the ingredients. Remove and discard seeds for mild heat.

How to make

1. Hull the strawberries and chop them into pieces. Peel the cucumber and chop it. Chop the rest of the vegetables roughly.
2. Add strawberries, tomato, cucumber, red bell peppers, garlic, thyme, and salt and pepper to taste in a blender. Pulse until smooth.
3. Slowly pour in balsamic vinegar, olive oil, and vegetable stock (don’t add stock if you are after thick gazpacho soup) and continue to blend until the soup reaches the desired consistency.
4. Transfer the soup to a jug or container and chill it for a minimum of 30 minutes, best overnight.
5. Serve chilled with chopped strawberries and thyme leaves garnished on top.

Gazpacho is best served in frosted glasses when it’s too hot to eat anything. It’s more of a drink than soup. You may serve it with homemade croutons, additional chopped vegetables, and chopped instant pot hard-boiled eggs.

Tips

1. Use fresh strawberries for the best taste. Frozen berries won’t tend to taste the same.
2. This soup is best served chilled.
3. Feel free to use other variations of the gazpacho depending on what’s available. Refer to the “Variations” section for ideas.
4. Using white balsamic vinegar is crucial if you don’t want to alter the color of gazpacho. If you don’t mind darker soup go ahead and use black balsamic vinegar. You can also skip it, there is lemon juice added to the soup and that should do.
5. With strawberries, tomatoes, balsamic vinegar, and freshly squeezed lemon juice this soup will have an acidic taste. Sometimes the acidity in the gazpacho can give off bitterness. A sprinkle of sugar will take off the bitterness from the strawberry soup.

Recipe FAQs