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Four bowls of strawberry gazpacho with mint on the side.

Strawberry and Tomato Gazpacho

Teri & Jenny
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course dinner, lunch
Cuisine American
Servings 4
Calories 158 kcal


  • 16 large strawberries, cleaned and hulled
  • 5 small vine ripe tomatoes, chopped
  • 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


  • 2 ounces goat cheese, softened
  • 2 limes, zested
  • 1 teaspoon cracked black pepper


  • 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.


  • *Makes 3 cups


Serving: 1servingCalories: 158kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 7mgSodium: 61mgPotassium: 523mgFiber: 5gSugar: 23gVitamin A: 1225IUVitamin C: 98mgCalcium: 64mgIron: 1mg
Keyword gazpacho
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