Welcome to a refreshing twist on a classic! This Strawberry Gazpacho Soup combines the sweetness of strawberries with the savoury notes of traditional gazpacho. Perfect for hot summer days, this vibrant soup is as nutritious as it is delicious. Let’s dive into the details of why you’ll love this recipe and how to make it.
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Why you’ll love Strawberry Gazpacho Soup:
- Refreshing Flavor: The combination of sweet strawberries and tomatoes creates a unique and refreshing flavour profile.
- Nutritious: Packed with vitamins and antioxidants, this soup is a healthy choice for any meal.
- Easy to Make: With simple ingredients and a blender, you can whip up this gazpacho in no time.
- Versatile: Perfect as a starter, a light lunch, or dinner.
Nutritional Information:
Strawberries are packed with vitamins and antioxidants, particularly vitamin C and manganese.
Tomatoes are rich in lycopene, an antioxidant linked to many health benefits, including reduced risk of heart disease and cancer.
Cucumbers add hydration and fibre, while bell peppers provide a healthy dose of vitamins A and C.
This soup is not only a flavour bomb but also a nutritional powerhouse.
Tips to Make Strawberry Gazpacho:
- Use Ripe Tomatoes: For the best flavour, use ripe, juicy tomatoes.
- Use frozen Strawberries: Frozen strawberries are cheaper, and in this case, you’ll be able to serve your gazpacho right away, because it will have the right temperature after blending.
- Chill Thoroughly: For the best experience, if you are not using frozen strawberries, make sure the soup is well-chilled before serving.
- Customize Toppings: Add fresh herbs like basil or mint, or a drizzle of balsamic reduction for extra flair.
Frequently Asked Questions:
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries. If using fresh, make sure to refrigerate the soup for at least two hours before serving to ensure it’s well-chilled.
Is this recipe vegan?
Yes, this recipe is vegan. Just ensure the bread used is vegan-friendly.
Can I make this gazpacho gluten-free?
Absolutely! Use gluten-free bread or omit the bread entirely, although you will get a slightly different texture if not using bread.
How long does this soup last in the fridge?
This gazpacho can be stored in the fridge for up to 3 days. Stir well before serving.
What can I serve with this gazpacho?
Serve with crusty bread, a light salad, or even as a starter before a larger meal.
Strawberry Gazpacho
Course: Starter, Lunch, DinnerDifficulty: Easy6
servings15
minutesIngredients
600g tomatoes
600g strawberries (I’m using frozen in this recipe)
50g loaf bread
1/2 cucumber
1/2 green bell pepper
150ml water
30ml apple cyder vinegar
90ml extra virginolive oil
3 tsp salt
Directions
- Prepare the Ingredients: Chop the tomatoes, cucumber and bell pepper into medium-sized chunks. If using fresh strawberries, hull and chop them as well.
- Blend: In a blender, combine the chopped tomatoes, strawberries, cucumber, bell pepper, bread, apple cider vinegar, water, and salt. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
- Emulsify: While the blender is running, slowly add the extra virgin olive oil to the mixture to emulsify the soup. This will give the gazpacho a creamy texture.
- Chill and Serve: If using frozen strawberries, you can serve the gazpacho immediately. Otherwise, refrigerate the soup for at least two hours to ensure it is thoroughly chilled before serving.
- Garnish: Optional – top with a drizzle of olive oil, freshly chopped cucumber, bell pepper, or ground black pepper for added flavour and crunch.
More Fresh Summer Recipes:
- Mango Gazpacho
- Prawn Mango Tostadas
- Caprese Pasta Salad
- Blended Mango and Coconut Overnight Oats
- Leafy Herb Salad with Halloumi and Grapes
- Easy No-Bake Passionfruit Cheesecake