Chilled Strawberry Gazpacho Recipe for Summer Entertaining

This refreshing strawberry gazpacho blends ripe strawberries with fresh tomatoes, cucumber, bell pepper, and red onion for a chilled soup that’s light, bright, and full of summer flavor.

Why you’ll love this strawberry gazpacho

No oven or cooking required.
Ready in under 10 minutes.
Bursting with crisp garden vegetables and sweet strawberries — summer in a bowl.
High in fiber, no added sugar, and approximately 40 calories per cup for a light, energizing dish.
Perfect for bridal showers, al fresco dinners, brunches, or any gathering where a fresh, healthy option is welcome.

You may also like this Strawberry Sorbet

Step by step recipe video

What is strawberry gazpacho?

Gazpacho is a traditional Spanish cold soup from Andalusia, typically made by blending raw vegetables like tomatoes, cucumbers, bell peppers, and onions with vinegar and olive oil. Served chilled, it’s a classic appetizer or light side in warm weather.

This strawberry variation adds sweet, ripe fruit to balance the savory vegetables, creating a bright, slightly fruity soup that works as an appetizer or a light meal. Serve it with crusty bread, sourdough toast, whole-grain crackers, or simple cornbread.

Key ingredients

Strawberries — About 1 lb of ripe berries, hulled. Frozen strawberries can be used if fresh aren’t available.

Tomatoes — Use large, juicy tomatoes such as Roma, heirloom, beefsteak, or vine-ripened varieties.

Cucumber — Persian or English cucumbers are ideal for their mild flavor and thin skin; no need to peel.

Bell pepper — One large bell pepper (red preferred for sweetness, but yellow, orange, or green work too).

Red onion — About 1/3 cup finely chopped (half a small onion or a quarter of a large one).

Garlic — 1 tsp minced; jarred minced garlic is convenient, or mince fresh cloves if you prefer.

Vinegar — 1 tbsp red wine or sherry vinegar (or balsamic) to balance sweetness.

Olive oil (optional) — 1 tbsp extra virgin olive oil adds richness; omit for an oil-free version.

Salt + pepper — 3/4 tsp salt and a pinch of black pepper to taste.

Extras — Garnish with fresh basil or mint, diced avocado, croutons, goat cheese, or a pinch of cayenne or chopped jalapeño for heat.

Strawberry watermelon variation

When watermelon is in season, substitute half the strawberries with chopped seedless watermelon for a refreshing twist. The same idea works with cantaloupe or honeydew for melon gazpacho versions.

Chilled Strawberry Gazpacho (Cold Tomato Soup)

How to make the best strawberry gazpacho

Roughly chop the bell pepper, cucumber, red onion, and tomato. Remove stems, pepper seeds, and outer onion peel.
Add the chopped vegetables to a food processor or blender and pulse until finely chopped.
Hull the strawberries, add them to the processor, and blend until semi-smooth or fully puréed depending on the texture you like. The color will be a light red to dark pink.
Stir in the minced garlic, vinegar, salt, pepper, and optional olive oil.
Chill in the refrigerator until cold. If you used frozen strawberries, you can serve immediately.
Serve in bowls or glasses with a drizzle of olive oil or your choice of garnishes.

Serving suggestions

Serve chilled in bowls or glasses. For an elevated presentation, drizzle with high-quality olive oil and top with finely diced vegetables, fresh herbs, sliced strawberries, goat cheese, or a dollop of sour cream. Store leftovers in a covered container in the refrigerator for up to four days or freeze for up to three months; thaw before serving.

Instant soup

Short on time? Use thawed frozen strawberries and skip the chilling step for an almost instant cold soup.

Health benefits of strawberry gazpacho

Hydration — Made with water-rich vegetables and fruit, it’s hydrating and refreshing.

High in fiber — One cup provides a meaningful amount of dietary fiber.

Low in fat and calories — The recipe is low-calorie and contains minimal saturated fat and no cholesterol.

Antioxidants and vitamins — Tomatoes contribute lycopene, and strawberries and vegetables add vitamin C, A, potassium, folate, and other nutrients.

Strawberry Gazpacho

Easy strawberry gazpacho — a healthy cold soup ready in about 10 minutes.

Ingredients (yields about 5 cups)

1 lb strawberries (450g)
1 cucumber (about 290g)
1 bell pepper (about 220g)
1 large tomato (about 300g)
1/3 cup red onion (45g)
1 tbsp red wine or sherry vinegar (15g)
1 tsp minced garlic (5g)
3/4 tsp salt
1/8 tsp ground pepper, or to taste
1 tbsp olive oil (optional)

Instructions

Roughly chop the bell pepper, cucumber, red onion, and tomato. Discard stems, seeds, and outer peel as needed.
Place the chopped vegetables in a food processor or blender and pulse until finely chopped.
Add hulled strawberries and blend until semi-smooth or fully puréed, depending on desired texture.
Stir in garlic, vinegar, salt, pepper, and optional olive oil.
Chill until cold, unless using frozen strawberries, in which case serve immediately.
Portion into bowls or glasses, add garnishes, and serve chilled.
Store leftovers covered in the refrigerator for up to four days, or freeze for up to three months.