Strawberry Gazpacho
This easy strawberry gazpacho recipe is the perfect healthy cold soup for a hot summer night!
Servings: 5 cups
Ingredients
- 1 lb strawberries (450g)
- 1 cucumber (290g)
- 1 bell pepper (220g)
- 1 large tomato (300g)
- 1/3 cup red onion (45g)
- 1 tbsp red wine vinegar or sherry vinegar (15g)
- 1 tsp minced garlic (5g)
- 3/4 tsp salt
- 1/8 tsp ground pepper or more to taste
- 1 tbsp olive oil (optional) (12g)
Instructions
- 1. To make the strawberry gazpacho, start by roughly chopping the bell pepper, cucumber, red onion, and tomato. Discard stems, pepper seeds, and onion outer peel.
- 2. Add the chopped vegetables to a food processor or blender. Pulse until finely chopped.
- 3. Remove stems from the strawberries, then add the berries to the food processor and blend again. Stop when semi smooth, or continue blending until fully puréed, depending on your desired texture.
- 4. Stir in the garlic, vinegar, salt, pepper, and optional oil with a spoon.
- 5. Chill in the refrigerator or freezer until the soup is cold. (If you used frozen strawberries, you can serve the recipe immediately.)
- 6. Portion into bowls or glasses, add optional garnishes of choice or a drizzle of olive oil, and serve chilled.
- 7. Refrigerate any leftovers in a covered container for up to four days, or freeze for up to three months.
Video
Notes
Craving hot soup instead? Make this simple Cauliflower Soup.
Nutrition
Serving: 1cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg