Strawberry-Tomato Gazpacho

Who says soup has to be hot? This refreshing Strawberry-Tomato Gazpacho is a healthy, tasty and eye-catching dish perfect as an appetizer or light summer lunch.

Preparation time: 30 minutes

Yield: 4 servings
Serving size: 1 cup


32 ounces fresh strawberries, hulled and cut into large chunks
2 cups chopped fresh tomatoes
1 teaspoon minced shallot plus extra for garnish
2 tablespoons white balsamic vinegar*
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
1 cup yellow bell pepper, seeded and diced
1 cup cucumber, seeded and diced
1/2 cup fresh tomato, seeded and diced
2 tablespoons fresh basil leaves, sliced into strips, plus extra for garnish
2 tablespoons extra-virgin olive oil for drizzling


1. Place the strawberries and the 2 cups tomatoes in a food processor. Pulse 4 times for 3 seconds each time, scrape down the sides, then pulse another 4 times for 3 seconds each time. Pour into a large bowl.

2. Add the shallot, white balsamic vinegar, salt, and pepper to the strawberry-tomato mixture. Stir to mix well. Set aside.

3. In a medium bowl, stir together the bell pepper, cucumber, the 1/2 cup diced tomato and 2 tablespoons basil. Set aside.

4. To serve, ladle the strawberry-tomato mixture into individual bowls and top with the vegetable mixture.

5. Garnish with minced shallot, basil leaves and a drizzle of olive oil.

Note: The two mixtures can be made a day ahead and kept refrigerated until ready to serve.

Nutrition Facts

Per serving:
Calories: 190
Protein: 3.2 g
Total fat: 7.8 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 82.5 mg
Dietary fiber: 6.6 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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