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Summer Strawberry Gazpacho Soup

Summer Strawberry Gazpacho Soup

This chilled no cook soup combines season's peak summer produce for a cool and refreshing treat.
Prep Time 10 minutes
Course Soup
Servings 4

Equipment

  • 1 blender

Ingredients
 
 

  • 4-5 tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1/2 English cucumber, peeled and chopped
  • 1-2 garlic cloves
  • 3 spring onions
  • 3 strawberries
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • croutons or other garnishes for serving

Instructions
 

  • 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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