Refreshing Strawberry Gazpacho Soup Recipe
User Reviews
5
Refreshing Strawberry Gazpacho Soup Recipe
Description
Refreshing Strawberry Gazpacho Soup blends fresh strawberries, tomato, cucumber, red bell pepper, garlic, and thyme into a smooth, chilled purée. The optional white balsamic vinegar subtly enhances acidity without altering the soup’s bright color. Olive oil and vegetable stock adjust the soup’s richness and consistency, preventing it from being overly thick unless desired. The garlic and herbs add savory depth balancing the natural sweetness of strawberries. Finished with garnishes of chopped strawberries and thyme leaves, this gazpacho offers a unique twist on traditional gazpacho, combining sweet and savory elements in a cold, refreshing dish.
The texture is silky and smooth, with fresh vegetable flavors complemented by the acidity from vinegar or lemon juice in the blend, which may sometimes cause slight bitterness mitigated by a bit of sugar. Chilling allows flavors to meld and makes it pleasantly cool for serving. It can be served as a starter or light meal during warmer months.
Using fresh strawberries is important for best taste, as frozen berries tend not to retain the same bright fruitiness. White balsamic vinegar is preferred to preserve the soup's color, but can be skipped or substituted with lemon juice. This recipe invites variations based on available produce and personal preference.
Ingredients
- 1 lb strawberries hulled and halved
- 1 tomato (medium size)
- ½ bell pepper red
- 1 English cucumber
- 1 clove garlic
- 1 teaspoon thyme (fresh, reduce to half if using dried thyme)
- 1 tablespoon white balsamic vinegar (if you don't mind dark colored soup, use black balsamic vinegar), or you can skip it
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- ¼ cup vegetable stock (adjust the amount depending on consistency)
For Garnish
- strawberries few, chopped
- thyme few leaves
Instructions
- Hull the strawberries and chop them into pieces. Peel the cucumber and chop it roughly. Chop the rest of the vegetables roughly.
- Add strawberries, tomato, cucumber, red bell peppers, garlic, thyme, and salt and pepper to taste in a blender. Pulse until smooth.
- Slowly pour in balsamic vinegar, olive oil, and vegetable stock (don’t add stock if you are after thick strawberry soup) continue to blend until strawberry gazpacho reaches the desired consistency.
- Transfer soup to a jar, cover it, and chill for at least 30 minutes, best overnight.
- Serve chilled gazpacho in bowls with chopped strawberries and fresh thyme leaves on top.
Notes
- Use fresh strawberries to maintain bright, fresh flavor in the gazpacho.
- Chill the soup for at least 30 minutes or overnight for best taste.
- White balsamic vinegar avoids darkening the soup color; black balsamic or lemon juice can be used alternatively or omitted.
- If the soup tastes slightly bitter due to acidity, a pinch of sugar can balance it out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 64mg | 3% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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