This Strawberry and Tomato Gazpacho Recipe is perfect for hot and summery days. It’s light, refreshing, and ready in just 15 minutes—no cooking needed, perfect for days when the stove is a no-go!
When in season, we always end up buying too many fresh strawberries—I just can't resist! This Air fryer Dried Strawberries, & Tomato Strawberry Gazpacho are a cool, fun way to use them.
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🍓This No-Cook Strawberry Soup is My Favourite Summer Shortcut
This soup has everything we love—fresh ingredients, no cooking, and it’s ready in minutes! Simply blend them together until super smooth. Then I love topping it with fresh herbs like mint, chives, basil, or thyme to brighten the flavors. But really, any fresh herb you like works great.
💭Why Make this Recipe?
- No-cook and no-fuss
- Made with just a few fresh ingredients
- Vegan and naturally gluten-free
- Great as a starter, light lunch, or even a summer appetiser
You can even use frozen strawberries—no need to chill the soup later!
What is Gazpacho Soup?
Gazpacho is a cold soup that originated in Spain and is typically enjoyed during the summer. It’s traditionally made by blending tomatoes, cucumber, peppers, and sometimes stale bread. It's often referred to as "poor man's soup" because it was a clever way to use up leftover ingredients.
Whenever I have fresh strawberries in abundance, I love giving gazpacho a fruity twist by making a Strawberry Gazpacho.
For a fruity soup alternative - try Pear Soup Recipe
👩🍳Sandhya’s Top Tips
- Strain if you like – I usually don’t bother, but if you want it extra smooth, go ahead and strain it.
- Use fresh, ripe ingredients – It really makes a difference to the flavour. Juicy strawberries and sweet tomatoes are key here.
- Add a few cubes of ice while blending if you want to serve it straight away.
- For a roasted strawberry gazpacho, you can roast the strawberries in the air fryer or oven for 8–10 minutes at 325°F (162°C).
- Blend it smooth – I like my gazpacho silky, so I always use a high-speed blender.
- No onion in my version – But if you like a bit of sharpness, go ahead and add a small shallot.
- Taste and adjust – I always tweak the vinegar or olive oil a bit depending on the sweetness of the strawberries.
🍽️ Serving Suggestions
Turn your Strawberry Gazpacho into a light, fresh meal with these tasty veggie sides:
- Indian chickpea salad or a No Mayo coleslaw salad
- Stuffed mini peppers with cream cheese or asparagus puff pastry for the crispy side.
- Simple garlic naan bread, garlic knots or white soda bread to scoop up the soup
🧂Storing Leftover Strawberry Gazpacho Soup
You can keep this gazpacho covered in the fridge for up to 2 days. Give it a good stir before serving, and if it’s thickened too much, just add a splash of cold water to loosen it up. For the best fresh flavor, I recommend enjoying it within the first day!
Recipe FAQ's
One big mistake is using underripe or flavourless tomatoes—since this is a raw soup, good quality ingredients really matter. Another is not blending it properly. I like my gazpacho smooth, so I always use a high-speed blender. Don’t forget to season it well with salt, vinegar, and olive oil—otherwise, it can taste flat. And of course, don’t serve it warm! Gazpacho is meant to be chilled and refreshing.
Gazpacho soup is served cold because it brings out the fresh flavours of the fruits/vegetables and makes it wonderfully refreshing on hot days.
More Easy Soup Recipes
Ingredients
- 1 cup Strawberries hulled & sliced , 150g
- 1 medium Vine Tomatoes chopped, 75g
- 1 small Cucumber peeled & chopped, 120g
- ½ medium Red Pepper chopped, 30g
- 2 cloves Garlic
- 1 tablespoon Olive Oil
- 1-2 teaspoon Balsamic Vinegar
- ½-1 Cup Water or Vegetable stock
- Salt and Pepper to taste
Optional Garnishes
- Strawberries sliced
- Fresh Mint Leaves
Instructions
- In a blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth
- Add balsamic vinegar and enough water to reach your preferred consistency. Season with salt and pepper to taste.
- Chill the soup for at least 30 minutes before serving to let the flavors meld.
- Garnish the cold strawberry gazpacho with sliced strawberries, and fresh mint leaves.
Notes
Substitutions
- Cherry tomatoes work well instead of vine tomatoes
- Basil leaves or chives can be used instead of mint
- Lemon juice can replace balsamic vinegar for a brighter tang
Variations
- Want a bit of heat? Add a small jalapeño or Green Chilli for a spicy kick – it works really well with the sweetness of the strawberries.
- No strawberries? Try cherries instead for a fun twist. Cherry gazpacho is just as fresh and summery!
Top Tips
- Serve Chilled - To serve immediately, add a few ice cubes and frozen strawberries when blending instead of water. This chills the soup instantly without watering down the flavor too much. Or Ice bath the prepared soup.
- Blend it smooth – I like my gazpacho silky, so I always use a high-speed blender and blend longer. Alternatively strain it!
- Use fresh, ripe ingredients – It really makes a difference to the flavour. Juicy strawberries and sweet tomatoes are key here.
Caroline says
I love gazpacho and have been meaning to play around with variations. This looks so pretty and sounds delicious.
Julie says
Such a refreshing type of soup using the fresh fruit. Will have to try this.
Sharon says
This gazpacho soup sounds just lovely. The perfect treat for summertime.
Cindy Gordon says
This is delicious! I had been searching for a recipe like this after having it at a local restaurant! YUM!
Tisha says
I've never had gazpacho! So I'm excited to try this recipe!!! Sounds so amazing 😉