Equipment
Ingredients
Main
- 600 g plum tomatoes, cored and chopped
- 250 g strawberries, hulled
- 100 g cucumber, peeled and chopped
- 50 g red onion, chopped
- ½ garlic, thinly sliced
- 50 g white bread, torn into small pieces
- 30 ml olive oil
- 15 ml sherry vinegar
- 2 g sea salt
- 1 g black pepper
To serve
- 40 g croutons
- 9 g basil, finely shredded
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 210 kcal
- Protein
- 4 g
- Carbohydrates
- 27 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 385 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 554 mg
- Calcium
- 63 mg
- Iron
- 2.0 mg
- Magnesium
- 39 mg
- Phosphorus
- 90 mg
- Zinc
- 0.6 mg
- Vitamin A
- 72 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.1 mg
- Folate
- 66 mcg
- Water
- 240 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the tomatoes, strawberries, cucumber, onion, garlic, bread, olive oil, and vinegar in a large mixing bowl. Add the sea salt and black pepper.
Mix the ingredients by hand, squeezing the vegetables and fruit firmly to release their juices and combine the flavors.
Cover the bowl tightly and refrigerate at 4°C (40°F) for at least 1 hour, or overnight for better flavor development.
Transfer the chilled mixture to a blender and process until completely smooth. If the soup is too thick, add a small amount of water or oil.
Taste the gazpacho and add more salt or vinegar if necessary to balance the sweetness of the strawberries.
Pour the soup into chilled bowls or glasses and top with shredded basil and croutons before serving.
Chef's Notes
- For the best flavor, use ripe, in-season tomatoes and strawberries. The quality of your produce will significantly impact the final taste.
- Don't skip the chilling step! Allowing the ingredients to meld in the refrigerator for at least an hour (or overnight) is crucial for developing a deep, complex flavor.
- When blending, start on a low speed and gradually increase to high. This helps emulsify the ingredients and achieve a silky-smooth texture.
- Adjust the sherry vinegar and salt *after* blending. The flavors will concentrate as the soup chills, and you can fine-tune the seasoning for perfect balance.
- Consider straining the gazpacho through a fine-mesh sieve after blending for an ultra-smooth, restaurant-quality finish, though this is optional.
Storage
Refrigerator: 3 days — Keep in an airtight container; stir before serving as separation is natural.
Reheating: Do not reheat. Serve chilled.
Troubleshooting
Soup is too thin or watery
Cause: Tomatoes had very high water content or bread was too airy
Fix: Blend in an additional 15-20g of bread to increase viscosity
Prevention: Use dense, crustless white bread
Flavor is too sweet
Cause: Strawberries were very ripe or tomatoes lacked acidity
Fix: Add sherry vinegar in 5ml increments to balance with acidity
Prevention: Taste fruit before beginning to gauge sugar content
Cultural Context
Gazpacho is a traditional Spanish cold soup, originating from the Andalusia region. While classic versions are tomato-based, this recipe offers a modern twist by incorporating sweet strawberries, creating a refreshing and slightly unconventional flavor profile perfect for warm weather.
