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Summer Strawberry Gazpacho Soup
This chilled no cook soup combines season's peak summer produce for a cool and refreshing treat.
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Prep Time
10
minutes
mins
Course
Soup
Servings
4
Equipment
1 blender
Ingredients
US Customary
Metric
1x
2x
3x
▢
4-5
tomatoes, chopped
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1
red bell pepper, chopped
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1/2
English cucumber, peeled and chopped
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1-2
garlic cloves
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3
spring onions
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3
strawberries
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1
tbsp
salt
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1/2
tsp
black pepper
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1/2
cup
olive oil
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2
tbsp
balsamic vinegar
▢
croutons or other garnishes for serving
Instructions
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Wash and thoroughly dry all of your produce.
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Roughly chop your tomatoes, cucumber, bell pepper, and onions.
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Add all of your vegetables including the garlic cloves to your blender and blend until smooth.
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Add your strawberries and blend.
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Add salat and pepper, olive oil, and vinegar. Blend. Taste to see if you need to adjust your seasoning.
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If the consistency of the soup is a little too thick add a little water.
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Allow the soup to refrigerate for at least 2 hours.
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When ready to serve drizzle with olive oil and garnish with croutons.
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