Strawberry Basil Gazpacho

On the hottest days of summer, there is nothing more refreshing than a chilled soup that requires absolutely no cooking. This strawberry and basil gazpacho is exactly that — a vibrant, blended bowl of ripe strawberries, cucumber, and fresh basil that comes together in minutes. It is cold, it is bright, and it tastes like summer in every spoonful.

Blending the ripe strawberries with cucumber and a splash of good olive oil gives the gazpacho its gorgeous, silky texture. A touch of sherry vinegar adds the essential tang that keeps the sweetness in check, and fresh basil weaves an aromatic, peppery note throughout.

The Mechanics of a No-Cook Blend

After blending, chilling the soup for at least two hours in the refrigerator allows the flavors to marry and deepen. What starts as a simple blend of fruits and herbs transforms into a complex, layered soup that tastes far more sophisticated than the effort required to make it.

Serve it in chilled bowls with a drizzle of olive oil and a few sliced strawberries scattered across the top. This is the kind of elegant, no-cook starter that makes a lasting impression at any warm-weather gathering — effortlessly beautiful and absolutely delicious.

Jorj Morgan

Chilled Strawberry & Basil Gazpacho

This vibrant gazpacho celebrates summer's bounty, blending ripe plum tomatoes, sweet strawberries, and fresh basil into a beautifully smooth, chilled soup. A touch of red wine vinegar and a whisper of hot pepper sauce awaken the palate, offering a delightful and refreshing start to any meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Wait Time (Chilling) 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Soup, Appetizer

Ingredients Method

Ingredients

  

The Gazpacho Base

• 2 pounds ripe plum tomatoes about 6
• ½ English cucumber diced (about 1 cup)
• 1 red bell pepper seeded and diced (about 1 cup)
• 1 small red onion peeled and finely diced (about ½ cup)
• 1 pint fresh strawberries stems removed and halved (about 2 cups)
• 2 cloves garlic peeled and minced
• 2 tablespoons chopped fresh basil

The Emulsion & Seasoning

• 1 slice white bread soaked in water
• 1 cup homemade vegetable broth or low-sodium prepared broth
• ½ cup red wine vinegar
• ¼ cup olive oil
• ½ teaspoon kosher salt
• 2 to 4 drops hot pepper sauce

Method

 

Prepping the Tomatoes

1. Bring a pot of water to a boil on the stove top and fill a separate bowl with ice water.
2. Cut a shallow "x" with a sharp knife at the bottom end of each plum tomato.
3. Drop the tomatoes into the boiling water until the skin begins to wrinkle and split at the "x", about 45 to 50 seconds.
4. Use a slotted spoon to remove the tomatoes from the boiling water and immediately plunge them into the ice water to stop the cooking process.
5. Peel the skins from the cooled tomatoes, cut each in half, and squeeze gently to remove most of the seeds.

Blending the Gazpacho

1. Place the prepped tomatoes into the bowl of a food processor along with the diced cucumber, red bell pepper, and red onion.
2. Pulse until roughly combined, then pour the vegetable mixture into a large holding bowl.
3. Place the halved strawberries into the food processor and pulse until chopped, then stir them into the vegetable mixture.
4. Reserve 1 cup of this chunky strawberry and vegetable mixture for texture, pouring the rest back into the food processor.
5. Add the minced garlic and fresh basil to the processor.
6. Squeeze the excess water from the soaked slice of white bread and add it to the bowl to act as a binder.
7. Pulse the machine until the mixture is completely pureed and smooth.

Seasoning & Chilling

1. Pour the smooth puree back into the large holding bowl.
2. Stir in the vegetable broth, olive oil, and red wine vinegar.
3. Fold in the reserved 1 cup of chunky strawberries and vegetables.
4. Season the gazpacho thoroughly with the kosher salt and hot pepper sauce.
5. Place the soup into the refrigerator and chill for at least 4 hours to allow the flavors to marry.
6. Serve the soup cold, garnished with fresh basil and a slice of strawberry.