Strawberry Gazpacho
[1] Strawberry gazpacho has vegetables, onion and herbs, like a basic vegetable gazpacho (photo © Hannah Kaminsky | Bittersweet Blog).

Fresh Strawberries
[2] The markets are filled with fresh strawberries, ready to enjoy plain or in recipes like this (photo © Good Eggs).


Our colleague Hannah Kaminsky of Bittersweet Blog added strawberries to a classic gazpacho recipe to fight “an oppressive heatwave.”

It’s a soup course, or a main course with a salad or sandwich on the side.

“Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, it’s a delicious study in contrasts,” says Hannah.

“Don’t let the fruity feature scare you off! It’s not a vegetable-forward smoothie, but you may still want to drink it straight from the blender.”

We’ll add a smiley icon to that: ?

Here’s her quick-and-easy recipe. Prep time is 10 minutes, plus an hour or more to chill.


  • 4 cups hulled and diced strawberries
  • 1 medium cucumber, peeled and seeded if desired
  • 1 red bell pepper, seeded and diced
  • 1 8-ounce can tomato sauce or purée
  • 1/4 cup red onion, diced
  • 1 clove garlic
  • 1/4 cup fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil
  • Optional garnishes: roughly chopped pistachios, additional sliced cucumbers, basil, strawberries
  • Optional garnish: plain Greek yogurt, sour cream

    1. PLACE the strawberries and vegetables, along with the basil, salt, crushed red pepper and vinegar, in a blender. Blend on high speed until thoroughly puréed.

    2. KEEP the motor running and slowly stream in the olive oil. Once smooth and fully incorporated, transfer the blender jar (or use another container) to the fridge and chill until ice cold, 1 – 3 hours.

    3. ADJUST the seasonings to taste, if needed. Garnish bowls with pistachios, strawberries, cucumber, and/or basil, if desired. Also consider a dollop vanilla yogurt or plain Greek yogurt.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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