Tomato, Strawberry & Basil Gazpacho

gazpacho soup


1 lb Roma tomatoes

1 lb fresh strawberries, rinsed and hulled

2-4 large basil leaves

1 medium size cucumber

1 slices bread, crust removed

1/4 cup olive oil

1 garlic clove peeled

1 tablespoon balsamic vinegar

Juice form 1/2 lemon

Salt and pepper to taste

Parmesan cheese and additional basil and olive oil for garnish


Add all ingredients to blender or food processor. Blend/process to desired consistency. Chill for a least one hour prior to serving. Serve in bowl and garnish with grated Parmesan and thing strips of basil. Add a dash of olive oil as garnish if desired.


For chunkier gazpacho, pulse process or coarsely blend a portion of the recipe, set aside and then process or blend remaining amount. Blend the two together for a combination of chunky and smoother gazpacho.

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