Easy Strawberry and Heirloom Tomato Gazpacho
When summer heat calls for something light, cool, and bursting with flavor, this EasyStrawberry 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.
Servings: 4 cups
Ingredients
- ¼ English cucumber peeled
- 2 ¼ cups ripe heirloom tomatoes halved (about 1 lbs)
- ¾ cups ripe strawberries hulled (about 5 oz)
- ½ jalapeño or a milder chili like Fresno, deseeded if preferred
- 1 medium shallot clove
- 1 garlic clove
- 1 to 2 teaspoons sumac note: you can substitute paprika with some grated lemon zest.
- 1 to 2 Tablespoons agave or honey
- 1 tablespoon vinegar white balsamic, white wine, champagne, or sherry vinegar
- ¼ cup extra virgin olive oil or a lemon-infused olive oil is a great twist
- Juice and zest of 1 lime or small lemon
- 1 to 2 teaspoons sea salt to taste
- ½ to 1 teaspoon freshly ground black pepper
Garnishes (optional)
- halved cherry tomatoes, sliced strawberries, fresh herbs, extra drizzle of olive oil
Instructions
- Load the blender – Toss the cucumber, tomatoes, strawberries, jalapeño, shallot, garlic, vinegar, lime or lemon juice and zest, olive oil, salt, sumac, agave or honey, and pepper into a high-powered blender or food processor.
- Blitz away – Blend until everything is silky smooth. Taste as you go — this is your moment to play. Need more brightness? Splash in a bit more vinegar. Want it sweeter? Add another drizzle of agave or honey. Or maybe it just needs a pinch more salt to make the flavors pop.
- Chill out – Pour the gazpacho into an airtight container (or straight into mason jars if you’re feeling ahead of the game) and refrigerate for at least 2 hours.
- Serve and wow – Pour into chilled mason jars or bowls. Top with cherry tomatoes, strawberries, a few sprigs of fresh herbs, and a final drizzle of olive oil.
Notes
- This gazpacho actually gets better the longer it chills — the flavors deepen and meld together beautifully.
- Keeps well in the refrigerator for up to 5 days. Just give it a quick stir before serving.