Easy Strawberry and Heirloom Tomato Gazpacho

When summer heat calls for something light, cool, and bursting with flavor, this Easy Strawberry and Heirloom Tomato Gazpacho is your answer. Sweet, ripe strawberries meet juicy heirloom tomatoes in a perfectly balanced blend that's both refreshing and satisfying. We skip the bread in this version, making it a naturally gluten-free gazpacho with a smooth, velvety texture thanks to the perfect ratio of tomato to strawberry. A touch of sumac - with its tart, citrusy, almost berry-like flavor - lifts the whole dish, giving it a subtle zing that keeps you coming back for more.

One of my favorite ways to decide what's for lunch or dinner is to let the roadside produce stand do the talking. I stroll past baskets piled high with fruits and veggies, and I ask myself: What looks good? More often than not, that answer becomes my menu.

That's exactly how this Easy Strawberry and Heirloom Tomato Gazpacho was born. On a sunny afternoon, I spotted big, red, beautiful strawberries sitting right next to baskets of heirloom tomatoes. The colors were so gorgeous I almost felt bad blitzing those berries… almost. But they ended up making the perfect garnish for this mason jar soup - sweet, juicy, and just the right pop of flavor against the velvety tomato base.

This is a naturally gluten-free gazpacho (no bread here) that's smooth and silky thanks to the perfect ratio of tomato to strawberry. A sprinkle of sumac - with its tangy, lemony, almost berry-like zing - lifts the flavors and keeps you reaching for another spoonful.

Jump to:

• Mason Jar Soup
• What you'll need
• A Brief History of Gazpacho
• Common questions about this recipe
• Related
• Pairing
• Easy Strawberry and Heirloom Tomato Gazpacho
• Small-Batch Recipes for Big Wins

Mason Jar Soup

Best part of this cold summer soup? This recipe makes just enough for two. Serve it up in chilled mason jars and you've got yourself the ultimate portable picnic soup. I'm always delighted by how my lunch or dinner guests react when we serve the soup this way - it's so pretty in the jar, and it brings an extra spark of joy to the table (or picnic).

Speaking of picnics, here is my guide to other fun food ideas and tips when planning a picnic date. And if you love gazpacho as much as I do, you might also want to try my Cantaloupe with Sweet Corn or my Cucumber and Peach Gazpacho - both can be served in these cute mason jars for a colorful mason jar soup lunch.

What you'll need

This gazpacho couldn't be easier - just toss everything into a food processor or a high-powered blender like a Vitamix and blitz until silky smooth. No cooking, no fuss, just fresh flavors in under 15 minutes. The magic happens in the fridge, where the flavors have time to mingle and deepen. Honestly, I think it's even better after a day or two - I've eaten it three days later and practically licked the jar.

Here's a closer look at the ingredients and why they matter:

• Cucumber - Adds a cool, crisp base that balances the sweetness of the strawberries. Peel for a smoother soup, or leave the skin on for more texture and nutrients.
• Heirloom Tomatoes - The heart of gazpacho. Choose ripe, in-season tomatoes for a deep, complex tomato flavor.
• Ripe Strawberries - Sweet, juicy berries that bring a burst of fruitiness and help create that velvety smooth finish.
• Jalapeño (or another mild chili) - Adds a gentle heat without overpowering. Swap with a Fresno chili for a fruitier kick or skip entirely for a no-heat version.
• Shallot - Milder than red onion and just the right amount for two servings, so you won't end up with half an onion lingering in the fridge.
• Sumac - A vibrant red spice with tangy, lemony, and slightly fruity notes. If you don't have sumac, substitute with a mix of lemon zest and a pinch of paprika for color.
• Honey or Agave - Just a drizzle to enhance the strawberries' sweetness and round out the acidity.
• White Vinegar - I use white balsamic for its mellow sweetness, but champagne or sherry vinegar works beautifully too.
• Extra Virgin Olive Oil - Adds richness and a silky mouthfeel.  If you're up to elevate this soup, I sometimes use lemon-infused olive oil for a bright, fresh twist
• Juice of Lime or Lemon - Brightens the flavors and keeps the gazpacho tasting fresh.
• Sea Salt & Freshly Ground Black Pepper - Essential for seasoning and balance.

See recipe card for quantities.

A Brief History of Gazpacho

Gazpacho hails from Andalusia, in southern Spain, where it started as a peasant dish made with bread, garlic, olive oil, vinegar, and whatever vegetables were in season. It was meant to be cooling and nourishing on hot days. Tomatoes eventually became the star of the traditional red gazpacho, but over the years, variations have popped up everywhere - from white almond gazpacho to fruit-forward blends like this one.

For me, the twist was pure inspiration from that produce stand. Strawberries and tomatoes, side by side, just begging to be turned into something fresh and colorful. The result is a summery, slightly sweet, slightly tangy, perfectly chilled soup that tastes like sunshine in a jar.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Related

Looking for other summer soup recipes for two like this? Try these:

Pairing

These are my favorite dishes to serve with gazpacho: