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In batches, combine the tomatoes, cucumber, bell pepper, red onion, garlic, parsley, strawberries, and jalapeño in your blender and process on a medium speed until relatively smooth. For a more rustic consistency, pulse instead of puree.
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Add half the lemon juice, vinegar, and salt, and blend. Taste and adjust the lemon juice, vinegar, and salt to taste. If the gazpacho is too thick, add the water gradually until you reach your desired consistency.
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Chill in the fridge for about 30 minutes to allow the flavors to marry, and for the tomatoes to turn vibrant red again.
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Serve in bowls or glasses drizzled with olive oil.