Recipe details
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Strawberry & Veggie Gazpacho
20min
4 servings
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This refreshing and vibrant gazpacho combines sweet strawberries with a medley of fresh vegetables like tomatoes, cucumbers, and bell peppers. The result is a cool and flavorful soup that's perfect for hot summer days. Topped with a drizzle of olive oil and a sprinkle of fresh herbs, this gazpacho is both delicious and nutritious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare strawberries
Wash and hull the strawberries. Cut them into quarters and place in a blender.
Chop vegetables
Roughly chop the tomatoes, cucumber, and red bell pepper. Add them to the blender.
Chop onion and garlic
Peel and roughly chop the red onion. Peel and mince the garlic cloves. Add both to the blender.
Add remaining ingredients
Add the red wine vinegar, olive oil, salt, and black pepper to the blender.
Blend gazpacho
Blend the ingredients until smooth and well combined. Taste and adjust the seasoning as needed.
Chill gazpacho
Transfer the gazpacho to a covered container and refrigerate for at least 1 hour, or until chilled.
Chop basil
Finely chop the fresh basil leaves.
Serve
Pour the chilled gazpacho into serving bowls. Drizzle with additional olive oil and sprinkle with chopped basil. Serve cold and enjoy!
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