• 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.


  • 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


  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.

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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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