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Strawberry Gazpacho

Strawberry Gazpacho

This strawberry gazpacho is super tasty and refreshing and is super easy to make for an amazing lunch or dinner the whole family can enjoy.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 to 6
Author Tess Masters


  • 3 pounds medium ripe tomatoes cored
  • 1 English cucumber, peeled
  • 1 medium red bell pepper, cored and seeded
  • 1/4 medium red onion
  • 2 cloves garlic
  • 1/2 bunch fresh flat-leaf parsley, stems removed
  • 1 pint fresh strawberries, hulled
  • 1 tablespoon minced jalapeño, plus more to taste
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 1 tablespoon  white wine vinegar, plus more to taste
  • 1/2 cup filtered water (optional)
  • tablespoon  extra-virgin olive oil
  • 1 teaspoon Celtic sea salt, plus more to taste


  1. 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.
  2. 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. 
  3. Chill in the fridge for about 30 minutes to allow the flavors to marry, and for the tomatoes to turn vibrant red again. 
  4. Serve in bowls or glasses drizzled with olive oil. 

Recipe Notes

Recipe from The Fresh 20 by Melissa Lanz.  Published by William Morrow, an imprint of HarperCollins Publishers.
Photo by Trent Lanz; styling by Alicia Buszczak