Tomato Strawberry Gazpacho

Gazpacho is a famous Andalusian cold soup prepared with raw vegetables (tomato, bell peppers, and cucumbers). In this modern version, bell peppers are replaced by strawberries, which are a surprisingly perfect match for tomatoes, while Greek yogurt is added for extra creaminess. The result is a colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad and crusty bread.

What is Gazpacho’s History?

Gazpacho dates back to ancient Andalusia, where peasants made it with stale bread, olive oil, garlic, and vinegar. This was long before tomatoes arrived from the Americas. Once introduced in the 16th century, tomatoes transformed gazpacho into the bright, refreshing soup we know today—a chilled staple of Spanish summers with deep, rustic roots.

Tomato Strawberry Gazpacho

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• Author: Sara Ghedina
• Yield: Serves 4 people 1x

Print Recipe

Description

A colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad.

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Ingredients

Scale 1x2x3x

• 2 lb vine ripe tomatoes
• 1 lb strawberries
• 1 cucumber, peeled and seeded
• 1 jalapeño pepper
• 1 thick slice day-old country bread
• 2 tbsp balsamic vinegar
• 1/2 red onion
• 1 garlic clove
• 1/4 cup Greek yogurt
• 2 tbsp extra-virgin olive oil
• Juice of 1 lime
• Salt and pepper to taste

To serve:

• 2–3 tbsp roasted pistachios, coarsely chopped
• 4–5 cherry tomatoes
• 1–2 tbsp extra-virgin olive oil

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Instructions

1. Coarsely chop tomatoes, strawberries, cucumber, jalapeño and onion. Place them in a large bowl along with the bread, torn into bite-size chunks. Add the rest of the ingredients and mix well.
2. Refrigerate for at least one hour to allow flavors to blend. Place the mixture in a large blender and blend until smooth, adding more olive oil if needed until you get the desired consistency.
3. Pour the soup in individual bowls, topping each one with some roasted pistachios and a few slices of cherry tomatoes. Drizzle with some extra-virgin olive oil and serve.

Story, styling and photography by Sara Ghedina