Strawberry Tomato Gazpacho
Make this easy Gazpacho. Ready in 20 minutes.
A Delicious Sweet and Savory Combination
There is something incredibly delicious about combining sweet and savory flavors, and this Strawberry Tomato Gazpacho is a perfect example. The tomatoes bring their fresh, slightly tangy flavor, while the strawberries add a natural sweetness that makes every spoonful refreshing and almost smoothie-like. Served ice cold, it is simple, elegant, and absolutely perfect for a hot summer day.
Gazpacho is a traditional Andalusian recipe that reminds me of the dishes my grandmother used to make during the summer. It is one of those simple recipes that uses just a few fresh ingredients but always manages to impress.
Gazpacho was also part of Federico García Lorca’s everyday life. According to accounts cited by Ian Gibson, Federico would prepare gazpacho with his friend Fulgencio, pounding cucumbers and tomatoes together. This version is my own little tribute to that Andalusian tradition: I keep the fresh spirit of classic gazpacho but add strawberries for a delicious contrast of sweet and savory flavors.
Andalusia is a land of contrasts, the intense summer heat and the coolness of gazpacho, sweet and savory flavors, the simplicity of ripe tomatoes and the fragrance of fresh fruit. Perhaps that is why this combination makes me think of Lorca’s Andalusia, where everyday life could become poetry.
Why You’ll Love This Recipe
- 🍅 Fresh and light, perfect for summer.
- 🍓 A delicious sweet and savory combination.
- 🫒 Made with extra virgin olive oil, an essential ingredient in Mediterranean cooking.
- ⏱️ Easy and quick to prepare.
- ❄️ Best served very cold, it is incredibly refreshing.
- 🥣 Perfect for making ahead and keeping in the refrigerator.
The Secret Is Letting It Chill
Although you can taste the gazpacho right after blending it, letting it chill for at least 2 hours is very important. The cold temperature allows the flavors to come together and makes the gazpacho much more refreshing.
It is also a wonderful make-ahead recipe. You can prepare a larger batch and keep it covered in the refrigerator for 2–3 days. That way, you have a refreshing appetizer or light dinner ready whenever you need it.
View Recipe
Strawberry Tomato Gazpacho
Course: Dinner, LunchDifficulty: Easy4
servings20
minutes20
minutes155
kcalThis refreshing Strawberry Tomato Gazpacho combines ripe tomatoes and sweet strawberries with garlic, olive oil, vinegar, honey and crusty bread and it's ideal for a light lunch or dinner on a hot summer day.
Ingredients
2 large ripe tomatoes
10 fresh strawberries
1 small piece of crusty bread
1 garlic clove
2 tablespoons extra virgin olive oil
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
½ cup cold water, or more as needed
Salt, to taste
Black pepper, to tasteFor serving (optional):
A drizzle of extra virgin olive oil
Freshly ground black pepper
Small toasted bread cubes or croutons
Directions
- Blend the base: Add the tomatoes to a blender. Pour in enough cold water to come about 1 cup above the tomatoes. Add the bread, garlic, olive oil, vinegar, salt, and black pepper.
Add the strawberries and honey: Add the strawberries and honey to the blender. Blend until completely smooth and creamy. - Adjust the texture: Taste and adjust the salt, vinegar, or honey according to your preference. If the gazpacho is too thick, add a little more cold water.
- Chill: Refrigerate for at least 1 hour before serving. The gazpacho tastes best well chilled.
Serve: Pour into bowls and finish with a small drizzle of extra virgin olive oil and a few toasted bread cubes, if desired.
Notes
- For a smoother gazpacho with fewer bits and impurities, strain it through a fine-mesh sieve before refrigerating. This gives the gazpacho a silky, refined texture.
