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Strawberry & Veggie Gazpacho

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20min

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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

1
Prepare strawberries

Wash and hull the strawberries. Cut them into quarters and place in a blender.

2
Chop vegetables

Roughly chop the tomatoes, cucumber, and red bell pepper. Add them to the blender.

3
Chop onion and garlic

Peel and roughly chop the red onion. Peel and mince the garlic cloves. Add both to the blender.

4
Add remaining ingredients

Add the red wine vinegar, olive oil, salt, and black pepper to the blender.

5
Blend gazpacho

Blend the ingredients until smooth and well combined. Taste and adjust the seasoning as needed.

6
Chill gazpacho

Transfer the gazpacho to a covered container and refrigerate for at least 1 hour, or until chilled.

7
Chop basil

Finely chop the fresh basil leaves.

8
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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