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  • Prep-time: / Ready In:
  • Makes 5⅓ cups

Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as a garnish and to boost the flavor. We recommend chives, basil, or thyme leaves, but many fresh herbs will complement this Strawberry Gazpacho.

Strawberry Gazpacho Soup

Ingredients

  • 1 lb. fresh strawberries, hulled
  • 1 medium cucumber, peeled and cut into chunks (1½ cups)
  • 1 medium tomato, cut into chunks (1 cup)
  • 1 medium red bell pepper, cut into chunks (1 cup)
  • ½ of an onion, chopped (¼ cup)
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • ¼ to ½ cup low-sodium vegetable broth
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: sliced fresh strawberries, cucumber slices, and fresh herbs

Instructions

  1. In a food processor or blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth. Add lemon juice, vinegar, and enough broth to achieve the desired consistency. Season with salt and black pepper.
  2. If desired, garnish servings with sliced strawberries, cucumber slices, and/or fresh herbs.

Comments (4)

(5 from 4 votes)
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Louise silver3 months ago
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I made thus request one for my family and everyone LOVED it! Making it again and again- perfect for summer.

Kerry3 months ago
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Made this tonight with my dinner after seeing it in a Forks over knives email. It was such a delightful garden party in my mouth. All of the flavors come together to create a satisfying summer treat.

Ulli Reece3 months ago
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Very tasty and super easy to make. My family loved it.

Fancy Nancy5 months ago
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This is nice gazpacho, refreshing and drinkable version. It has the usual gazpacho flavor with strawberries giving it a tartness. Mine was made with a VitaMix and it was necessary to add the broth before blending. It was so much easier than chopping veggies for a chunky version.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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