LIVE

Classic gazpacho using strawberries instead of tomato.

Gallery

Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.

    Advertisement
  • Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.

  • Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

Nutrition Facts

231 calories; protein 4.2g; carbohydrates 31.4g; fat 12.4g; sodium 605.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2014
My daughter and I loved this. Mom liked it. Daughter's [picky] bf only took a couple bites. Daughter's client couldn't quite get the concept of a cold soup, so he put it on a chicken taco and his cauliflower - like a salsa (= Slightly tweaked . . . I left out the tarragon and parsley, and I threw everything, except about half a pint of strawberries, about 1/3 the cucumber, and the avocado, in my food processor. Simple and yummy. Not sure I would make this version often - simply because I think I can get the grape tomatoes that I love at less cost than strawberries - but I would make it again (= Read More
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/14/2014
My daughter and I loved this. Mom liked it. Daughter's [picky] bf only took a couple bites. Daughter's client couldn't quite get the concept of a cold soup, so he put it on a chicken taco and his cauliflower - like a salsa (= Slightly tweaked . . . I left out the tarragon and parsley, and I threw everything, except about half a pint of strawberries, about 1/3 the cucumber, and the avocado, in my food processor. Simple and yummy. Not sure I would make this version often - simply because I think I can get the grape tomatoes that I love at less cost than strawberries - but I would make it again (= Read More
(3)
Rating: 4 stars
05/23/2014
Used the change servings feature and scaled down to 3 (for us it was more than 4 servings) and followed the recipe to the letter. Only thing I did differently was leave off the avocado simply because I didn't have one on hand however I think that would be a nice topper to this gazpacho. We like gazpacho and although this definitely is a sweeter version the veggie flavor comes through nicely. It has a good balance of sweet versus spicy. As we all know we "eat with our eyes " and for me that was a negative about this cold soup...it just doesn't present itself great. For us any gazpacho or cold soup is something that's a little outside the box and maybe just a little elegant so that drab color was a downer. I think all of the parsley and cilantro darkened it and you lose that vibrant and bright red color of the strawberries. Do give it some chilling time in the fridge as the flavor definitely improves. A long ingredient list and lots of chopping but I would make this again. Read More
(2)