Strawberry Gazpacho

Strawberry Gazpacho

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Levi Ruiz 0

"Classic gazpacho using strawberries instead of tomato."
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2 h 30 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
  2. Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
  3. Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.



My daughter and I loved this. Mom liked it. Daughter's [picky] bf only took a couple bites. Daughter's client couldn't quite get the concept of a cold soup, so he put it on a chicken taco and hi...

Used the change servings feature and scaled down to 3 (for us, it was more than 4 servings), and followed the recipe to the letter. Only thing I did differently was leave off the avocado simply...

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