It might be hot outside but I'm keeping cool with this fresh and vibrant soup. Summer Strawberry Gazpacho Soup is a refreshing burst of flavors that celebrates all of the bright flavors of the season.
I love soup all year long, such as my Spinach and Mushroom Tortellini Soup. This chilled soup is the perfect way to keep soup season going, even in the hottest of months. The best part? You don't need to heat up the kitchen.
This cold soup is all about the vibrancy of fresh produce. It's a great way to utilize fruits and vegetables at their finest.
- Tomatoes - Tomatoes are a classic base for traditional Spanish gazpacho.
- Red bell pepper - This adds both a layer of sweetness and also brightens the color.
- English cucumber - The English cucumber has less seeds than other varieties. It adds a refreshing note to the soup.
- Garlic cloves - This adds both a little bite and also savory note to the dish.
- Spring onions - These add both a mild onion flavor and herbaceous element.
- Strawberries - The strawberries bring a layer of sweetness to all of the savory vegetables.
- Salt and pepper
- Olive oil - Make sure you use a flavorful olive oil for this as it brings both flavor and velvety texture to this soup.
- Balsamic vinegar - Just like the olive oil, make sure you use a good quality balsamic vinegar. It brightens the flavors.
- Croutons - These offer up a crunchy element for garnish. This is optional. You can also add diced cucumber for crunch, keeping this Gluten Free.
How to Make Summer Strawberry Gazpacho Soup
This soup takes only minutes to make and requires absolutely no cooking. It's a great make ahead dish as you want to chill it before serving and it only gets better as the ingredients marry. It's perfect for vegetarians, vegans, and meat eaters alike!
Time needed: 2 hours and 10 minutes.
There's no need to heat up the kitchen with this colorful and fresh soup!
- Chop it Up
Roughly chop all of your washed and dried vegetables. You want them approximately the same size.
- Blend it Up
Add all of your vegetables to a blend and blend until they are smooth.
- A Little Sweet
Add your strawberries, oil, and balsamic vinegar. Blend.
Season with salt and pepper. Taste to see if you need to add a little more.
Check the consistency of the soup. If it seems a little too thick add a little water and blend.
- Cool Down
Allow the soup to chill for at least two hours in the refrigerator.
- Finishing Touch
When ready to serve, garnish with a drizzle of olive oil and croutons.
Variations for Summer Strawberry Gazpacho Soup
- Spicy - You can add a little spice to this chilled summer soup by adding either crushed red pepper flakes or a jalapeno.
- Seafood - You can add protein to this dish with the addition of garnishing with grilled shrimp.
- Individual Sized - This soup makes a fun and easy addition to any cocktail party. Serve your gazpacho in shot glasses.
This is a chilled, pureed, no cook soup. The only special equipment you will need is a blender. This also means there is no need for finely chopping all of your vegetables as the blender does all of the major work for you.
This soup is meant to be enjoyed cold. Allow it to chill in the refrigerator in an airtight container. You can make this the day before and allow it to cool overnight.
Top Tip for Summer Strawberry Gazpacho Soup
This soup is all about celebrating fruits and vegetables at season's peak. You want to pick the ripest you can find. However, this is also a great way to use up produce that are almost a little too ripe, such as your tomatoes.
Summer Strawberry Gazpacho Soup
- 1 blender
- 4-5 tomatoes, chopped
- 1 red bell pepper, chopped
- ½ English cucumber, peeled and chopped
- 1-2 garlic cloves
- 3 spring onions
- 3 strawberries
- 1 tbsp salt
- ½ tsp black pepper
- ½ cup olive oil
- 2 tbsp balsamic vinegar
- croutons or other garnishes for serving
- Wash and thoroughly dry all of your produce.
- Roughly chop your tomatoes, cucumber, bell pepper, and onions.
- Add all of your vegetables including the garlic cloves to your blender and blend until smooth.
- Add your strawberries and blend.
- Add salat and pepper, olive oil, and vinegar. Blend. Taste to see if you need to adjust your seasoning.
- If the consistency of the soup is a little too thick add a little water.
- Allow the soup to refrigerate for at least 2 hours.
- When ready to serve drizzle with olive oil and garnish with croutons.
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