Go Back Email Link
+ servings
healthy cold summer strawberry gazpacho soup served in glass jars
Print Recipe
5 from 8 votes

Strawberry Gazpacho

Hot summer days calls for cold soup. A bowl of no-cook cold strawberry gazpacho soup is very refreshing and satisfying.
Prep Time20 mins
Cook Time0 mins
Time to Chill4 hrs
Course: Appetizer
Cuisine: Spanish
Servings: 4 people
Calories: 59kcal

Equipment

  • Blender

Ingredients

  • 1 lb strawberry hulled and halved
  • 1 tomato (medium size)
  • ½ red bell peppers
  • 1 English cucumber
  • 2 garlic cloves
  • 1 teaspoon thyme
  • 1 tablespoon balsamic vinegar
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil
  • ¼ cup vegetable stock

For Garnish

  • Few chopped strawberries
  • Few thyme leaves

Instructions

  • Hull the strawberries and chop them into pieces. Peel cucumber and chop it. Chop rest of the vegetables roughly.
  • Combine strawberries, tomato, cucumber, red bell peppers, garlic, thyme and salt and pepper to taste. Pulse until all ingredients are finely chopped.
  • Then slowly pour in balsamic vinegar, olive oil, and vegetable stock (don’t add stock if you are after thick gazpacho souand continue to blend until gazpacho reaches the desired consistency.
  • Pour the puree into a container and chill it for atleast 30 minutes to overnight.
  • Serve chilled gazpacho in individual bowls with few chopped strawberries and thyme leaves.

Notes

 
Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 26.6mg | Calcium: 18mg | Iron: 0.5mg