Gluten-Free Strawberry Gazpacho Soup 1
Gluten-Free Strawberry Gazpacho Soup 1

Naturally Gluten-Free Strawberry Gazpacho

July 13, 2016

This strawberry gazpacho soup is naturally gluten-free and so good for you too. The cold soup is refreshing in the summer, and ripe strawberries and tomatoes give this soup the perfect sweet to tangy ratio.

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 6 servings


1 medium red tomato, cut into large chunks

½ English cucumber, peeled and cut into large chunks

½ red bell pepper, cut into large chunks

1 pound of ripe strawberries, hulled and halved

1 garlic clove, minced

½ teaspoon dried thyme

3 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

¼ teaspoon Kosher salt

Dash of freshly ground black pepper

½ 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.

Tastes best cold - this is a great soup to prepare ahead of time!


Reader Interactions

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.