Spanish Strawberry Gazpacho • All That’s Jas Recipe

I never expected strawberries to make gazpacho this vibrant, silky, and irresistibly refreshing. This chilled Spanish soup is the summer party starter everyone will ask about.

Honestly, I’m obsessed with this Spanish strawberry gazpacho because it hits that rare sweet spot between juicy, tangy, and seriously refreshing. Strawberries bring the bright, sun-ripened sweetness I crave in summer, while tomatoes keep it bold and savory instead of dessert-like.

I love serving it ice-cold when I want something chilled but not heavy. And the color?

Ridiculous. One bowl on the table and suddenly lunch feels a little more fun.

But what really gets me is the clean, zippy flavor that wakes up my appetite without weighing me down. Cool, vibrant, and totally sip-worthy every single time.

Ingredients

• Strawberries bring sweet, juicy brightness that makes this gazpacho feel extra summery.
• Ripe tomatoes keep it savory, fresh, and classic without making it heavy.
• English cucumber adds cool crunch, and honestly, it makes everything feel lighter.
• Red bell pepper gives a gentle sweetness and a pretty pop of color.
• Red onion adds a little bite, so the soup doesn’t taste flat.
• Garlic sneaks in bold flavor without taking over the whole bowl.
• Sherry vinegar brings tang, which balances the sweet fruit really nicely.
• Extra virgin olive oil makes it silky and gives it that Spanish-style richness.
• Sea salt pulls the flavors together, because bland gazpacho is just sad.
• Black pepper adds a tiny kick, nothing wild, just enough.
• Plus, basil and sliced strawberries make it look cute and taste fresher.

Ingredient Quantities

• 1 pound strawberries, hulled and roughly chopped
• 2 large ripe tomatoes, coarsely chopped (about 2 cups)
• 1 medium English cucumber, peeled, seeded and chopped (about 1 cup)
• 1 small red bell pepper, seeded and chopped
• 1 small red onion, roughly chopped (about 1/3 cup)
• 1 garlic clove, peeled
• 2 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Optional garnish: fresh basil leaves and extra sliced strawberries

How to Make this

1. Place hulled strawberries, chopped tomatoes, peeled and seeded cucumber, chopped red bell pepper, red onion, garlic clove, sherry vinegar, olive oil, salt, and pepper in a blender or food processor.

2. Purée on high until completely smooth, scraping down the sides as needed for an even texture.

3. Taste and adjust seasoning with more salt, pepper, or sherry vinegar if desired.

4. If you prefer a silky texture, pass the gazpacho through a fine mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible; discard solids.

5. Cover and refrigerate for at least 2 hours or until well chilled to allow flavors to meld.

6. Before serving, whisk the soup briefly to reincorporate any separated olive oil.

7. Ladle chilled gazpacho into bowls or glasses.

8. Garnish with fresh basil leaves and extra sliced strawberries if desired, and serve immediately.

Equipment Needed

1. Blender or food processor
2. Chef knife
3. Cutting board
4. Vegetable peeler
5. Measuring spoons
6. Rubber spatula
7. Fine mesh sieve
8. Large mixing bowl
9. Ladle and serving bowls

FAQ

Spanish Strawberry Gazpacho • All That’s Jas Recipe Substitutions and Variations

• Strawberries: substitute with ripe raspberries or a mix of raspberries and chopped watermelon for a similar sweet-tart fruit base.
• Sherry vinegar: substitute with red wine vinegar or apple cider vinegar, using a touch less if very sharp.
• Extra virgin olive oil: substitute with avocado oil or light-flavored grapeseed oil to keep a smooth mouthfeel without strong olive flavor.
• English cucumber: substitute with Persian cucumber or peeled, seeded zucchini for comparable texture and mild flavor.

Pro Tips

1) Taste for balance as you go. Strawberries bring sweetness and tomatoes bring acidity, so add the sherry vinegar or a pinch more salt little by little until it sings for you.

2) For the silkiest mouthfeel, push the puréed soup through a fine mesh strainer into a bowl, using the back of a spatula to coax out every drop. If you like a bit of body, skip the strainer and pulse less so small bits remain.

3) Chill it well and make it ahead. Gazpacho tastes better after a few hours or overnight when the flavors meld. Keep it cold right up to serving and give it a quick whisk to reincorporate any separated olive oil.

4) Serve with contrast. A drizzle of high quality extra virgin olive oil, a few torn basil leaves, some sliced strawberries, or a small sprinkle of toasted seeds or croutons adds texture and freshness that lifts the whole dish.