This vibrant and refreshing Strawberry Gazpacho is a delightful twist on the classic chilled soup. Bursting with the sweetness of strawberries, the crispness of cucumber, and a hint of jalapeno heat, it's the perfect dish to enjoy on a warm summer day.
Strawberry Gazpacho
Strawberry Gazpacho
4
15 minutes
main dish
level 1
This vibrant and refreshing Strawberry Gazpacho is a delightful twist on the classic chilled soup. Bursting with the sweetness of strawberries, the crispness of cucumber, and a hint of jalapeno heat, it's the perfect dish to enjoy on a warm summer day.
Ingredients
- 1 pound strawberries, washed and hulled
- 1/2 English cucumber, peeled and chopped
- 1 jalapeno pepper, quartered and seeded
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1/4 cup sliced scallions
- 1/4 teaspoon Pink Himalayan salt (or to taste)
- 1/4 teaspoon black pepper (optional)
- 1/4 cup red bell pepper, chopped (optional for extra nutrients)
- 1/4 cup avocado, diced (optional for creaminess)
Directions
- Wash and hull the strawberries. Peel and chop the English cucumber. Quarter and seed the jalapeno pepper. Chop the red bell pepper if using. Dice the avocado if using
- In a blender, combine the strawberries, cucumber, jalapeno pepper, lime zest, lime juice, cilantro, scallions, salt, and black pepper if using. Blend until smooth
- Adjust the consistency by adding water or more lime juice, as desired
- Transfer the gazpacho to a bowl or container and refrigerate for at least an hour to chill and let the flavors meld together
- Once chilled, serve the gazpacho in bowls. Garnish with chopped red bell pepper and diced avocado if using. Optionally, add a sprig of cilantro for an extra touch of freshness
- Serve your refreshing Strawberry Gazpacho as a starter or a light summer meal. It's perfect for hot days and packed with flavor!
