Hey all! So we posted this lil’ recipe about a year and a half ago, but we thought we’d bring it back because so many farmer’s markets are bursting with gorgeous, organic strawberries and we have a huge hankering! Seriously though, how do you not buy at least 3 pints of strawberries, every time you walk by one of those vendors; the aroma alone is intoxicating, isn’t it?!
Anyway, it’s been a little cool and breezy in LA these past few days, but the upcoming forecast tells me it’s going to be hot and sunny come this weekend, perfect for this super simple, delicious and ultra refreshing strawberry and tomato gazpacho. It’s the little things, like yummy gazpacho, that keep the week feeling light and easy…for us at least! Enjoy!
Lets get honest about gazpacho. When I first learned there was such a thing as cold soup I thought that idea was really disgusting. Soup is meant to hot, and filling, and so comforting that you should feel so good about yourself that you forget about all of your insecurities. Then you realize what gazpacho really is. Gazpacho is essentially a smoothie with the addition of tomatoes. That is if you don’t normally put tomatoes in your smoothies, and if you do that’s weird and I would then tell you its gazpacho. So learning that gazpacho is essentially a smoothie I looked at it a whole lot differently. I like smoothies. I bought a really expensive vitamix so I could make smoothies all the time. The thing about gazpacho is that you can add fun stuff like goat cheese and it’s totally ok. Adding goat cheese to a smoothie would again, be really gross. This recipe for Strawberry and Tomato Gazpacho is so light and refreshing. It’s one of those dishes you eat when it’s a million degrees out and you need something other than a snow cone. I wonder if you all have or have had the same feelings about gazpacho as me. Please share!
♥ Teri
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Strawberry and Tomato Gazpacho
INGREDIENTS
- 16 large strawberries, cleaned and hulled
- 5 small vine ripe tomatoes, chopped
- ⅓ hothouse cucumber, chopped
- 2 jalapenos, seeded and chopped
- ½ bunch mint, chopped plus extra for garnish
- 2 limes, juiced
- 3 tablespoons honey
- salt and pepper to taste
garnish
- 2 ounces goat cheese, softened
- 2 limes, zested
- 1 teaspoon cracked black pepper
INSTRUCTIONS
- Place all ingredients into a blender and puree until smooth. (Strain if desired,but not necessary)
- Pour soup into a large bowl and set into an ice bath. Chill soup for 1 hour.
- 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 3 cups
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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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