📝 About This Recipe
This vibrant twist on the Andalusian classic replaces a portion of the traditional tomatoes with peak-season strawberries, creating a sophisticated balance of sweetness and acidity. The berries enhance the natural sugars of the red bell peppers while adding a delicate floral aroma that elevates the soup from a simple starter to a gourmet experience. It is the ultimate refreshing summer dish, boasting a silky texture and a complex flavor profile that dances between savory garden herbs and bright fruit.
🥗 Ingredients
The Produce Base
- 1 pound Fresh Strawberries (hulled and halved; reserve 2-3 for garnish)
- 1.5 pounds Roma or Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 medium English Cucumber (peeled and chopped)
- 1 large Red Bell Pepper (seeded and chopped)
- 1 large Shallot (peeled and minced)
- 1 small Garlic Clove (grated or smashed)
The Seasoning & Emulsion
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez is preferred for authenticity)
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1 slice Sourdough Bread (crusts removed, torn into small pieces)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1/4 teaspoon Smoked Paprika (Pimentón) (for a subtle earthy depth)
- 1/4 cup Cold Water (only if needed to adjust consistency)
For Garnish
- 1/4 cup Fresh Mint Leaves (chiffonade or small leaves)
- 2 ounces Feta Cheese or Goat Cheese (crumbled)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chopped tomatoes, halved strawberries, cucumber, red bell pepper, shallot, and garlic.
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2
Add the torn sourdough bread pieces to the bowl. The bread acts as a binder, creating the classic creamy texture of authentic Spanish gazpacho.
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3
Drizzle the sherry vinegar and kosher salt over the mixture. Toss everything thoroughly to ensure the salt begins to draw out the juices from the fruit and vegetables.
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4
Cover the bowl and let the mixture marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours. This step is crucial for flavor development.
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5
Transfer the marinated mixture (including all the liquid at the bottom of the bowl) into a high-speed blender.
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6
Blend on high speed for 1-2 minutes until the mixture is completely liquefied and relatively smooth.
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7
With the blender running on a medium-low setting, slowly stream in the extra virgin olive oil. This will emulsify the soup, turning it from bright red to a beautiful creamy orange-pink.
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8
Add the smoked paprika and pulse once or twice to incorporate.
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9
For a truly professional, silky finish, pour the mixture through a fine-mesh sieve into a clean pitcher or bowl, using the back of a spoon to press the solids through. Discard the remaining pulp/seeds.
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10
Taste the gazpacho. Adjust the seasoning with more salt or a splash more vinegar if the sweetness of the strawberries is too dominant.
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11
Chill the soup in the refrigerator for at least 2 hours. Gazpacho must be served ice-cold to be properly enjoyed.
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12
When ready to serve, pour into chilled bowls or glasses. Garnish with crumbled feta, reserved strawberry slices, fresh mint, a crack of black pepper, and a tiny drizzle of balsamic glaze.
💡 Chef's Tips
Always use the ripest produce possible; the quality of your strawberries and tomatoes dictates the final flavor profile. If the soup feels too thick after chilling, whisk in a tablespoon of cold water or tomato water at a time until the desired consistency is reached. Don't skip the straining step! While it takes an extra 5 minutes, the refined texture is what separates a home-style soup from a chef-quality dish. Use a high-quality Spanish olive oil; cheap oils can turn bitter when blended at high speeds. For a vegan version, simply omit the cheese garnish or replace it with toasted pine nuts.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Rosé or a dry Manzanilla Sherry. Serve in small shooters with a grilled shrimp skewer resting across the top for an elegant appetizer. Accompanied by crusty toasted ciabatta rubbed with a raw garlic clove. Serve alongside a light summer salad of arugula and shaved fennel. A side of salty Marcona almonds provides a perfect textural contrast.