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Strawberry Gazpacho

Strawberry Gazpacho

Source: Food 52 | Serves: 4 | Time: 20 min + hours of chill time

Changes: skipped bread crumbs, didn't strain


1/2 cup extra-virgin olive oil

1 cloves garlic, minced

6 cups #strawberries, hulled and quartered

1 large #cucumber, peeled, and diced

2 cups diced red and red #BellPepper

6 tbsp tomato juice

3 tbsp red wine vinegar

1 1/2 tsp salt

Tabasco sauce


Heat a small saute pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. Transfer the bread to a large bowl. Discard the garlic.

Add the strawberries, cucumbers, peppers, garlic, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to 6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

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