Strawberry Gazpacho Recipe

There’s one thing I am certain of in life. When it’s February in Seville, I’m making strawberry gazpacho!

This is the peak of strawberry season in southern Spain, when the fruit is at its ripest, juiciest, and most delicious. Spain is the world’s biggest producer of strawberries, with the bulk of that crop coming from the sunny south.

Living in Spain just keeps getting better!

Gazpacho is usually a summer recipe, made with sun-ripened tomatoes. But I like to make this version earlier in the year, to capitalise on the bountiful strawberry crop of late winter and early spring.

Just remember that it’s a drink!

You won’t see locals tucking into gazpacho with a spoon. They drink it from glasses, ice cold on a sunny afternoon. It’s packed full of veggies like cucumber, peppers, onions, and garlic (kind of like a Spanish V8 juice). My strawberry gazpacho packs loads of vegetables too, to add flavour and keep things healthy!

But if you’d prefer to eat it with a spoon, go ahead! You can garnish it with some thinly sliced tomatoes and mint leaves (plus a drizzle of Spanish olive oil) for a nice presentation.

If you love this strawerry gazpacho recipe, why not try my strawberry salmorejo? Salmorejo is the cold soup that Andalusians love eating on hot days, similar to gazpacho but thickened with stale bread.

My Spanish Strawberry Gazpacho Recipe

Print Recipe

Strawberry Gazpacho Recipe

This Spanish strawberry gazpacho recipe adds a hit of freshness and sweetness to the classic vegetable soup, to help keep you refreshed on sunny spring afternoons!

Course

Appetiser

Cuisine

Spanish

Keyword

soup, spanish food, strawberry

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

2 hours

Servings

servings

Ingredients

• 500 grams strawberries halved
• 1 clove garlic core removed
• 1/2 red onion roughly chopped
• 2 cucumbers roughly chopped, seeds removed
• 1/2 green bell pepper chopped, seeds removed
• 1/2 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 cup tomato juice
• 2 sprigs thyme
• 2 sprigs mint plus extra for garnish

Course Appetiser Cuisine Spanish Keyword soup, spanish food, strawberry Prep Time 10 minutes Cook Time 10 minutes Passive Time 2 hours Servings servings Ingredients 500 grams strawberries halved 1 clove garlic core removed 1/2 red onion roughly chopped 2 cucumbers roughly chopped, seeds removed 1/2 green bell pepper chopped, seeds removed 1/2 cup extra virgin olive oil 1/4 cup sherry vinegar 1 cup tomato juice 2 sprigs thyme 2 sprigs mint plus extra for garnish

Instructions

1. Put all of the ingredients in a large mixing bowl. (If serving the soup in a bowl, rather than a glass, keep two strawberries for garnishing later). Roughly crush with a fork and then let stand, covered, in the fridge for two hours.
2. Remove from fridge and puree (in batches if need be) in a blender or in a bowl using a stick blender.
3. Pass the puree through a sieve, making sure to press the solids firmly to extract as much liquid as possible.
4. Taste and season with salt, or tabasco if you want a bit of a kick. Chill in fridge for at least 30 minutes before serving. If serving in a bowl, garnish with a few extra leaves of mint, sliced strawberries, and a drizzle of olive oil.