We love a refreshing chilled soup, especially on a hot summer day and our Strawberry and Tomato Gazpacho Recipe is one of our absolute favorites! It’s light, super refreshing, slightly sweet, spicy and savory. It’s packed with tons and tons of flavor and we seriously can’t get enough!
How to Make Our Delicious Strawberry and Tomatoes Gazpacho Recipe
Process
- Place all ingredients into a blender.
- Puree until smooth.
- To serve: Ladle soup into each bowl and top with crumbled goat cheese, halved cherry tomatoes, lime zest, mint leaves (if using), and olive oil. Serve.
Tips and Tricks for Gazpacho Success
- Use very sweet, ripe tomatoes and strawberries! Since none of the produce in this chilled soup is cooked you’re really relaying on the natural flavors of the ingredients to bring out the best in the soup. Most of the heavy lifting is from the tomatoes and strawberries, so it’s very important that the ingredients are high quality and at their peak ripeness.
- Use an ice bath to chill the gazpacho! Using an ice bath will chill the soup much faster than placing it in the refrigerator.
- Use a high powdered blender! This will ensure you get a nice, smooth gazpacho. This blender is our favorite one! It’s definitely a bit of an investment, but it works incredibly well for SO many recipes and will last for years and years!
Variations for Our Strawberry and Tomato Gazpacho Recipe
- Try replacing the strawberries with fresh skinned peaches to the soup for a delicious, summer twist on our gazpacho!
- Strain the soup in a fine mesh sieve, if you want a smoother, thinner broth consistency overall.
- For a more savory gazpacho, omit the mint and add some sliced chive or green onions!
Make Ahead Instructions for Our Gazpacho Recipe
Our strawberry and tomato gazpacho can be made up to 2 days ahead of time for maximum freshness.
When ready to serve, give the soup a good stir or even blend again for a few seconds before dividing into bowls, garnishing and serving.
More Delicious Tomato Recipes You Will Love
Strawberry and Tomato Gazpacho
A delicious and refreshing Strawberry and Tomato Gazpacho Recipe that is perfect for a hot and sunny summer day. This chilled soup is sweet, spicy and a touch savory all in one and we love it so much!
Servings:
INGREDIENTS
- 10 large strawberries, hulled
- 5 small vine ripe tomatoes or 7 campari tomatoes, chopped
- ⅓ hothouse cucumber, chopped
- 1 jalapeno, seeded and chopped (keep seeds in for more heat)
- 1/4 bunch mint, chopped plus extra for garnish
- 2 limes, juiced
- 3 tablespoons honey
- salt and pepper to taste
garnish
- 2 ounces goat cheese, softened
- 12 cherry tomatoes, halved
- 2 limes, zested
- 2 tablespoons olive oil
- fresh mint leaves optional
INSTRUCTIONS
- Place all ingredients into a blender and puree until smooth. (Strain if desired,but not necessary)
- Pour soup into a large bowl, set into an ice bath and chill soup for 30 minutes. Alternatively place soup into refrigerator and chill for at least 1 to 2 hours.
- Stir and adjust seasonings.
- Place goat cheese, lime zest and pepper into a small bowl and stir togetheruntil fully combined.
- To serve: Ladle soup into each bowl and top with a small dollop of preparedgoat cheese and snips of fresh mint leaves.
NOTES
**Makes 6 cups**
Tips and Tricks for Gazpacho Success
- Use very sweet, ripe tomatoes and strawberries! Since none of the produce in this chilled soup is cooked you’re really relaying on the natural flavors of the ingredients to bring out the best in the soup. Most of the heavy lifting is from the tomatoes and strawberries, so it’s very important that the ingredients are high quality and at their peak ripeness.
- Use an ice bath to chill the gazpacho! Using an ice bath will chill the soup much faster than placing it in the refrigerator.
- Use a high powdered blender! This will ensure you get a nice, smooth gazpacho. This blender is our favorite one! It’s definitely a bit of an investment, but it works incredibly well for SO many recipes and will last for years and years!
- Try replacing the strawberries with fresh skinned peaches to the soup for a delicious, summer twist on our gazpacho!
- Strain the soup in a fine mesh sieve, if you want a smoother, thinner broth consistency overall.
- For a more savory gazpacho, omit the mint and add some sliced chive or green onions!
Calories: 154kcal Carbohydrates: 31g Protein: 5g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Cholesterol: 7mg Sodium: 61mg Potassium: 506mg Fiber: 5g Sugar: 21g Vitamin A: 1205IU Vitamin C: 80mg Calcium: 72mg Iron: 1mg
CUISINE: spanish
KEYWORD: cold soup, summer soup
COURSE: dinner, lunch
DIET : Vegetarian
Did you make this recipe? We want to see!
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This was delicious. I forgot the goat cheese and the cherry tomatoes, which my husband doesn’t like, but even without any garnishes it was fantastic. Will definitely make again!
I definitely had the same feeling regarding gespacho. Now, I will be more willing to try it. Thank you for the explanation.
I’ve made this recipe so many times and it receives rave reviews each time love it!!!!
i don’t normally love gazpacho – but the strawberry element is very intriguing!
I recently found your blog through Instagram and just wanted to say hi and tell you how much I’m enjoying all your recipes. We’ll be trying this one soon, I’ve been kind of obsessed with slightly roasted tomatoes lately and think it would be a nice spin to this soup!!
Thanks for your kind words! We really appreciate it! I think roasted tomatoes in this would be divine! If you haven’t tried roasted strawberries before, they’re also amazing :)
I love strawberry and tomato in salads so this is totally up my alley!
I have never eat gazpacho with strawberry so I think I should try this recipe some day.
I made this tonight and it was so delish!
Ive had a more tomato-ey gazpacho and loved it….this one was very smoothie like. What made it totally work for me was the jalapeño….the sweet and the kick of spice worked so so well. And being that i made this in the morning and served it to my hubby with an early dinner…. is was perfect. I plan on making it again.
I LOVE this recipe. So fresh and such a fabulous summer dinner!
Loved this! My neighbor brought it to my house for a dinner party and it was fabulous! Have now made it twice myself. Would serve in shot glasses for a cocktail party and make the cheese a little thinner so it would swirl in the glass.
Love this recipe, gonna try substituting mangos for the strawberries, and maybe use a genuine Mexican fresco blended with crema Mexicana…! Mmmm….
the ingredient combo sounds very intriguing(?), but doesn’t traditional gazpacho have bread in it? I suppose bread would really not compliment the berry part of the recipe, I was just curious about that part. Making this recipe from grocery store dreck produce would be criminal, and unfortunately that is my only choice at the mo….still, will save this till I have enough courage to try growing my own veggies. thanx oodles for sharing!
Haha! I love you story and I too felt the same way, but I think you just convinced me to give it a try! Plus, It is too pretty not too!
I love this – fruit soups are so retro, and I love retro! Plus it looks delicious.
I have never tried gazpacho but this looks delicious! I bet it is the perfect summer food.
Interesting. I’ve always viewed gazpacho more like a finely-blended salsa, using basil instead of cilantro. But if you’re gonna use fruit, good call on the mint substitute. Sounds like a good dish.
I must try this! The gazpacho I make is a chunkier version, and of course, never with fruit…I’m intrigued! Yum!
I LOVE gazpacho in the summertime but never thought about adding strawberries! I bet it’s a great punch of sweet. Such a good idea- thanks!
I’ll admit that when I first heard of gazpacho I wasn’t enthralled with the idea either. But with my first spoonful, I learned it was a salad without the fuss. I love the stuff. Your adaptation looks fantastic.
Awesome! Strawberries and tomato…brilliant together! As for cold soup my first go at one was in the late 70’s when my brother and I worked summers at the local Six Flags (ok, it wasn’t a six flags then). I saw a cold potato soup on a calender and we decided we needed cold soup after working outside all day. There have been many cold soups that followed!
I’m planning on making this for my boyfriend, he would love it so much.
But is there anything I can use other than goat cheese for the garnish? He’s lactose intolerant :(
You can just sub it for a lactose-free cheese (usually found in the soy section of refrigerated goods)
You can stir in a little bit of coconut milk too if you want to add a touch of richness :)
Oh and actually you can use avocado purée too!
Love the idea of marrying strawberries and tomatoes!
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