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Ingredients
Scale
- 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
- Roughly chop the bell pepper, cucumber, red onion, and tomato, discarding stems, pepper seeds, and onion outer peel.
- Add the chopped vegetables to a food processor or blender and pulse until finely chopped.
- Remove stems from the strawberries and add them to the food processor. Blend until semi-smooth or fully puréed based on your texture preference.
- Stir in the garlic, vinegar, salt, pepper, and optional olive oil with a spoon.
- Chill the mixture in the refrigerator or freezer until cold. If using frozen strawberries, you can serve immediately.
- Pour into bowls or glasses, adding any garnishes or a drizzle of olive oil before serving chilled.
- Store any leftovers in a covered container in the refrigerator for up to four days, or freeze for up to three months.
Notes
Make sure to choose ripe strawberries for the best flavor.
This gazpacho can be adjusted to your taste, feel free to add more garlic or vinegar as desired.
Serve with crusty bread for a refreshing light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 8g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg