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Strawberry Gazpacho

Serves 5, as a lunch course


2 cloves garlic, peeled and crushed    
1 small punnet / 250g baby tomatoes, quartered
Handful of strawberries, greens removed
1 red pepper, de-seeded and diced
1 cup finely diced cucumber
3 spring onions, sliced
2 -3 cups / 500 – 700ml tomato passata
Juice of 1 large lemon
Fresh crack of black pepper
¼ teaspoon smoked paprika powder
¼ teaspoon cayenne pepper
Basil leaves to decorate
Extra virgin olive oil to serve


Using a high-speed blender, blitz the garlic with your tomatoes and strawberries. Add in the remaining ingredients (excluding your olive oil and basil) and puree until smooth. If your lemon was huge, you may need to add a touch of maple syrup to balance the sharpness.

Chill in the refrigerator for at least 2 hours before spooning into five shallow soup bowls. Should the gazpacho seems too thick or separate in layers, give it another belt in the food processor before pouring into bowls. Tickle with fruity olive oil, ice cubes and a few basil leaves.

Radically fabulous.

For additional recipe details, please visit the site of our generous contributor: SusanJaneWhite.


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