Strawberry Gazpacho
Before smoothies were trendy, the Spaniards were already blending up gazpacho, centuries ago. A cold, savory soup made from raw vegetables, it’s the original drinkable meal.
This Strawberry Gazpacho using our Strawberry Marinara is refreshing and vibrant. The perfect treat for hot summer days (and nights). Bursting with sweetness of ripe strawberries, freshness of tomatoes, and just a hint of heat from Calabrian chilies, it's a delightful twist on a classic (and coveted) recipe. Our Strawberry Marinara makes prepping your own gazpacho at home effortless any time of the year.
Serves 4-6
MADE WITH STRAWBERRY MARINARA
INGREDIENTS:
1 jar Strawberry Marinara
1 red bell pepper
3 medium cucumbers
1 tbsp sherry vinegar
2 tbsp olive oil, plus more for drizzling
Salt and pepper to taste
GARNISH:
1/2 cup diced cucumbers
1/2 cup diced bell pepper
(optional) microgreens or fresh basil
Image, video & styling by City Saucery
PREPARATION:
Prep the Vegetables:
Roughly chop the red bell pepper. Peel, seed, and roughly chop the cucumbers*.
Reserve about ½ cup of the cucumber and bell pepper for garnish—dice it small and keep refrigerated until serving.Blend the Gazpacho:
Add all ingredients to a blender and process until smooth.
Season to taste with salt and pepper. If too thick, add a bit of water to thin it out.
Chill for a couple of hours, or serve at room temperature.Serve:
Divide the gazpacho into 4–6 bowls.
Add the reserved garnish and drizzle with olive oil.
*Note: Peeling and seeding the cucumbers isn’t required, but it’s recommended for a creamier texture and a brighter, more vibrant color.
@pizcadeamorbymary
Customer Post:
One of our dear customers, Una Pizca de Amor, created a beautiful version of this dish using our Strawberry Marinara.
Check it out here.