Popular Strawberry & Tomato Gazpacho – Vegan Recipe

Strawberry & Tomato Gazpacho - Vegan Recipe

This is a hearty soup that pairs strawberries with tomatoes to create a tangy summer delight.

One of the most popular summer recipes, Strawberry & Tomato Gazpacho is a chilled soup that can be eaten at any time of the day. With only simple ingredients, it’s the perfect dish for any household to make in their own kitchen. This recipe has become increasingly popular over the years due to its simplicity and versatility. This plant based soup is the perfect light dish to enjoy on a hot day, or equally as appetising in cooler months when tomatoes are in season.

I hope you enjoy making this amazing Gazpacho.

TAGS: Vegan Soup

Strawberry & Tomato Gazpacho

  • Servings: 2
  • Difficulty: easy
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    For the Gazpacho:
  • 550g fresh tomatoes
  • 6 large strawberries
  • 90g old sourdough, roughly torn
  • 2 cloves garlic, peeled
  • 1 small shallot, peeled and roughly chopped
  • 65ml olive oil
  • 1 tbsp apple cider vinegar
  • ½ tbsp salt
  • For the Topping:
  • 10 strawberries, destemmed & cut into quarters
  • 1-2 tbsp balsamic vinegar
  • handful of basil leaves


  1. Add all the gazpacho ingredients to a blender and blitz for approx 1 minute until smooth.
  2. Meanwhile, prepare the topping by putting the strawberries into a bowl. Drizzle the balsamic vinegar over the top and leave to marinate for a few minutes.
  3. Pour the thick gazpacho into serving bowls and add the marinated strawberries to the top and decorate with fresh basil leaves. Finish with a drizzle of olive oil, and enjoy!

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