Dairy-Free Egg-Free Fish-Free Lactose-Free Mediterranean Recipes Peanut-Free Sesame-Free Shellfish-Free Soups & Stews Soy-Free Spanish Recipes Tapas & Appetizers Tree-Nut-Free

Spanish Strawberry Gazpacho

Name: Spanish Strawberry Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 pounds (500 g) ripe tomatoes, cored and roughly chopped; 1/2 medium cucumber (about 5 ounces or 140 g), peeled, trimmed, and roughly chopped; 1/2 Italian frying pepper (about 2 ounces or 55 g), stemmed, seeded, and roughly chopped; 1 3/4 ounces (50 g) stale plain rustic country bread, torn into pieces; 1/4 cup (60 ml) cold water, plus more as needed to adjust the consistency; 1 tablespoon plus 1 teaspoon (20 ml) sherry vinegar; 1 teaspoon fine salt, plus more to taste; 1 pounds (500 g) ripe strawberries, hulled and quartered; 6 tablespoons (90 ml) extra-virgin olive oil

A chilled Spanish tomato soup blended with ripe strawberries, cucumber, green pepper, olive oil, and sherry vinegar.

Prep20 min

Total20 min

Serves6 servings

Jump to Recipe

Strawberry gazpacho combines ripe tomatoes and strawberries in a chilled Spanish soup with a gently fruity flavor, balanced acidity, and a smooth olive oil emulsion.

It requires no cooking and can be prepared ahead, making it a refreshing appetizer or light first course for warm-weather meals.

Why You’ll Love This Recipe

Strawberries add natural sweetness without overwhelming the savory tomato base.
The entire soup is prepared in a blender without heating the kitchen.
Macerating the vegetables and bread helps the flavors soften and blend evenly.
Sherry vinegar keeps the fruitiness bright and prevents the soup from tasting overly sweet.
It can be chilled in advance and poured into glasses for easy summer entertaining.

Ingredient Notes

Strawberries

Choose fragrant, deeply colored berries without soft or moldy spots. Ripe berries give the soup its best flavor and pink-red color.

Tomatoes

Use ripe, flavorful tomatoes that feel heavy for their size. Roma or other plum tomatoes work well because they have plenty of flesh and fewer watery seed cavities.

Italian frying pepper

This mild green pepper adds freshness without much bitterness. Cubanelle pepper is a useful substitute in ordinary US supermarkets.

Stale rustic bread

A small amount of firm country bread gives the gazpacho body and helps stabilize the olive oil emulsion without making it as thick as salmorejo.

Sherry vinegar

Its rounded acidity complements both tomatoes and strawberries. Red wine vinegar may be used when sherry vinegar is unavailable, although the flavor will be less distinctive.

Expert Tips

Macerate the vegetables, bread, vinegar, and salt for the full 30 minutes so the bread softens and the flavors begin to meld before blending.
Stream in the olive oil while the blender is running to create a smoother, more stable emulsion.
Strain the finished soup through a fine-mesh strainer for a silky texture free of strawberry seeds and tomato skins.
Add extra water only a tablespoon at a time because overly thin gazpacho is difficult to correct.
Avoid using underripe strawberries or tomatoes, which can leave the soup tart, watery, and lacking in flavor.

Serving Suggestions

Serve the gazpacho very cold in small bowls, cups, or individual glasses, garnished with diced strawberries, chopped tomato, or crisp plain croutons.

Pair it with a Spanish tapas spread, a simple salad, or grilled vegetables for a light warm-weather meal.

Storage and Reheating

Store the gazpacho in an airtight container in the refrigerator for up to 3 days and stir or briefly reblend before serving because some separation is normal. Serve it cold rather than reheating it, and avoid freezing because thawed strawberries and raw vegetables can give the soup a watery, grainy texture.

Frequently Asked Questions

Does strawberry gazpacho taste like a dessert?

No. The strawberries add a mild fruity sweetness, but tomatoes, green pepper, cucumber, salt, olive oil, and sherry vinegar keep the finished soup savory.

Can I make strawberry gazpacho without bread?

Yes, but the soup will be thinner and may separate more quickly. Reduce the added water and blend thoroughly to help the olive oil emulsify.

Can frozen strawberries be used?

Fresh ripe strawberries give the best texture. Thawed frozen berries can work, but drain excess liquid and expect a slightly thinner gazpacho.

How far ahead can I prepare strawberry gazpacho?

It can be made up to one day ahead. Keep it covered and refrigerated, then stir well and check the seasoning before serving.

CuisineSpanish CourseSoup, Appetizer Yield6 servings NutritionApprox. 190 calories per serving

Ingredients

1 pounds (500 g) ripe tomatoes, cored and roughly chopped
1/2 medium cucumber (about 5 ounces or 140 g), peeled, trimmed, and roughly chopped
1/2 Italian frying pepper (about 2 ounces or 55 g), stemmed, seeded, and roughly chopped
1 3/4 ounces (50 g) stale plain rustic country bread, torn into pieces
1/4 cup (60 ml) cold water, plus more as needed to adjust the consistency
1 tablespoon plus 1 teaspoon (20 ml) sherry vinegar
1 teaspoon fine salt, plus more to taste
1 pounds (500 g) ripe strawberries, hulled and quartered
6 tablespoons (90 ml) extra-virgin olive oil

Instructions

Place the chopped tomatoes, cucumber, and green pepper in a large bowl.
Moisten the bread with the cold water, add it to the vegetables with the sherry vinegar and salt, and let the mixture stand for 30 minutes.
Transfer the macerated vegetable mixture to a high-powered blender and blend until mostly smooth.
Add the strawberries and continue blending until the fruit is completely incorporated.
With the blender running, slowly pour in the olive oil and blend until the gazpacho is smooth and lightly emulsified.
Taste and adjust the salt, vinegar, or consistency with a small amount of additional cold water.
Press the gazpacho through a fine-mesh strainer to remove seeds, skins, and any coarse pieces.
Cover and refrigerate until thoroughly chilled, then stir well before serving.

Notes

The calorie estimate includes all 6 tablespoons of olive oil because it is emulsified into the soup; the full recipe is estimated at about 1,150 calories and divided among six servings.

The 20-minute preparation time does not include the 30-minute maceration or the chilling time.

A mild Cubanelle pepper is a practical US substitute for an Italian frying pepper.

Check the label on packaged bread when avoiding dairy, eggs, soy, sesame, peanuts, or tree nuts, since bakery formulations and toppings vary.

Use fully ripe strawberries and tomatoes because the uncooked soup depends on their natural flavor.