Sip and Slurp Through Summer

Chill out. Strawberries might sound like an unconventional addition to the classic red tomato gazpacho, but they’re nothing to lose your cool over.

Given a surplus of the highly perishable rubies and an oppressive heatwave to contend with, my tastes quickly skewed toward the fast, easy, and refreshing side. Gazpacho must always be on hand for days like this; it was a natural, perhaps inevitable combination.

Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, it’s a delicious study in contrasts. Don’t let the fruity feature scare you off! It’s not a vegetable-forward smoothie, but you may still want to drink it straight from the blender.

Yield: Makes 6 Servings

Strawberry Gazpacho

Strawberry Gazpacho

Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, this unconventional chilled soup is a delicious study in contrasts.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes


  • 4 Cups Hulled and Diced Strawberries
  • 1 Medium Cucumber, Peeled and Seeded if Desired
  • 1 Red Bell Pepper, Seeded and Diced
  • 1 8-Ounce Can Tomato Sauce or Puree
  • 1/4 Cup Red Onion, Diced
  • 1 Clove Garlic
  • 1/4 Cup Fresh Basil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/4 Cup Sherry Vinegar
  • 1/4 Cup Olive Oil
  • Roughly Chopped Pistachios, Additional Sliced Cucumbers, Strawberries, and Basil for Garnish (Optional)


    1. In a blender, combine the berries and vegetables, along with the basil, salt, crushed red pepper, and vinegar. Blend on high speed, until thoroughly pureed.
    2. With the motor running, slowly stream in the oil. Once smooth and fully incorporated, transfer to the fridge and chill until ice cold; 1 - 3 hours.
    3. Adjust seasonings to taste, if needed. Top bowls with pistachios, berries, cucumber, and basil, if desired.


Gazpacho will keep in an airtight container in the fridge for 2 - 4 days.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 645mgCarbohydrates: 23gFiber: 6gSugar: 12gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.




6 thoughts on “Sip and Slurp Through Summer

  1. I can’t begin to tell you how much you inspire me in the kitchen, Hannah. I never would have thought of this and it sounds like absolute yumm. Gazpacho was already on my weekend menu, but now your strawberry gazpacho will replace it. Thank you!

    1. You’re so kind, but you also don’t give yourself enough credit! I’m sure your original gazpacho would have been brilliant delicious too, be it classic or creative. I’d love hear your thoughts on this blend!

  2. I would never have thought of this, but my strawberries almost always get eaten raw. :-) I have, however, been drying blueberries this year when they’ve been on sale. Finally using my dehydrator!!


  3. I am so eager to try this! I have made some with watermelon in the past… But never with strawberry and the amazing combination of ingredients you have put together. Love it!

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