With strawberries in full season, I thought it was about time to whip up a gluten-free gazpacho soup recipe featuring strawberries as the star of the dish!
I think soup is such a wonderful way to heal your body from the inside out. When you drink your fruits and vegetables, your body is able to absorb 99% of the nutrients (as compared to absorbing only 44% of the nutrients when you have to chew and digest – your body works hard!). Hot soup in the summer isn’t ideal – especially when the temperatures are soaring in July and August. With the thermostat on the rise, there’s no time like the present to make a cold gazpacho soup – and that’s exactly what I did!
I recently came across a recipe in Cooking Light for a strawberry gazpacho soup recipe that is naturally gluten-free and required no substitutions in order for me to eat it – perfect!
I could not wait to try this strawberry gazpacho soup recipe – and with the temperatures in the 90s here in Denver, a summer soup is just what I needed to cool off while giving my body nourishing and healthy ingredients.
This soup is fairly easy to make and requires a food processor in order to get the right texture.
I couldn’t wait to dive in and eat the strawberry gazpacho soup recipe once I made it, but patience is key. Allow the soup to rest in the refrigerator for at least one hour – or even better – overnight. The flavors will develop as will the rich red color of the soup.
I personally found this strawberry gazpacho soup recipe to be quite refreshing. It’s not sweet at all – well, just a little sweetness – and you’ll also taste a bit of tangy balsamic vinegar with every bite. Make sure you use ripe strawberries and fresh tomatoes – as you’ll taste these flavors right away. All the fruits and vegetables come together really nicely to form a bold, flavorful and healing summer soup…. my only wish is that I had doubled the recipe. It went fast. Way too fast!
I hope you enjoy making and eating this summery strawberry gazpacho soup this summer. It’s so refreshing and bold – you can’t go wrong and your body will thank you too.
Find the original recipe from Cooking Light here.
- 1 medium red tomato, cut into large chunks
- 1/2 English cucumber, peeled and cut into large chunks
- 1/2 red bell pepper, cut into large chunks
- 1 pound ripe strawberries, hulled and halved
- 1 garlic clove, minced
- 1/2 tsp. dried thyme
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. Kosher salt
- Dash of freshly ground black pepper
- 1/2 cup organic vegetable broth
- 6 strawberries sliced – reserve and set aside
- Chopped fresh basil (optional garnish)
Place tomato, cucumber and bell pepper into food processor. Pulse for 6-8 times until finely chopped.
Remove mixture from food processor and place in a large bowl.
Add halved strawberries to food processor and pulse 6-8 times until finely chopped.
Remove half of strawberry mixture and place into the bowl with the other chopped vegetables. Reserve half in the food processor.
To the reserved strawberry mixture, add minced garlic and dried thyme. Process until pureed. Add pureed mixture to bowl.
Stir in oil, vinegar, salt, pepper and vegetable broth until well combined.
Refrigerate for at least 1 hour before serving (or overnight).
Garnish with sliced strawberries and chopped basil.