Strawberry Gazpacho
Strawberry Gazpacho is a refreshing, no-cook Spanish-inspired cold soup blending ripe strawberries with fresh vegetables for a vibrant summer appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Spanish
Ingredients
Scale
- 2 cups fresh strawberries, hulled
- 1 medium cucumber, peeled and chopped
- 1 small red bell pepper, chopped
- 1 small tomato, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1 cup cold water
Instructions
- In a blender or food processor, combine strawberries, cucumber, red bell pepper, tomato, and red onion.
- Blend until smooth, adding cold water gradually to reach desired consistency.
- Pour mixture into a bowl and stir in red wine vinegar, olive oil, sea salt, and black pepper.
- Mix well and chill in the refrigerator for at least 1 hour.
- Before serving, stir in chopped fresh basil.
- Serve cold, garnished with additional basil leaves or a slice of strawberry if desired.
Notes
For extra texture, reserve some chopped strawberries and cucumber to add as garnish just before serving.