Name: Strawberry Gazpacho
Total time: 135 min
Ingredients: 6 cups fresh strawberries (about 1 1/2 pounds), hulled and quartered; 1 red bell pepper, diced; 1 medium cucumber, peeled and chopped (about 2 cups); 1 small fennel bulb, chopped (about 3/4 cup), fronds reserved; 2 cloves garlic, peeled and smashed; 3 ounces whole-grain bread, crusts removed and torn into bite-size pieces (about 1 1/4 cups); 1 cup low-sodium tomato juice; 0.25 cup extra-virgin olive oil plus 1 tablespoon, divided; 0.25 cup chopped blanched almonds, toasted, divided; 2 tablespoons sherry vinegar; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 0.25 teaspoon cayenne pepper; 1 teaspoon fresh thyme leaves, plus more for garnish; 1 teaspoon chopped fresh tarragon

Strawberry Gazpacho

3.0

(1)

1 Review

This strawberry gazpacho has a good amount of savory flavor to complement the strawberries, thanks to fennel, thyme and low-sodium tomato juice.

Julia Levy

Published on March 1, 2022

Strawberry Gazpacho — Photo: Greg Dupree

Active Time:

15 mins

Total Time:

2 hrs 15 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

6 cups fresh strawberries (about 1 1/2 pounds), hulled and quartered
1 red bell pepper, diced
1 medium cucumber, peeled and chopped (about 2 cups)
1 small fennel bulb, chopped (about 3/4 cup), fronds reserved
2 cloves garlic, peeled and smashed
3 ounces whole-grain bread, crusts removed and torn into bite-size pieces (about 1 1/4 cups)
1 cup low-sodium tomato juice
¼ cup extra-virgin olive oil plus 1 tablespoon, divided
¼ cup chopped blanched almonds, toasted, divided
2 tablespoons sherry vinegar
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 teaspoon fresh thyme leaves, plus more for garnish
1 teaspoon chopped fresh tarragon

Directions

Combine strawberries, bell pepper, cucumber, chopped fennel, garlic, bread, tomato juice, 1/4 cup oil, 3 tablespoons almonds, vinegar, salt, pepper and cayenne in a large bowl; toss to combine. Cover and refrigerate for at least 2 hours and up to overnight.
Pour the strawberry mixture into a high-powered blender and add thyme and tarragon; blend until smooth, about 45 seconds. Ladle into bowls and drizzle evenly with the remaining 1 tablespoon oil; sprinkle with fennel fronds and the remaining 1 tablespoon almonds. Garnish with additional thyme leaves, if desired. Serve cold or at room temperature.

To make ahead

Prepare through Step 1 and refrigerate for up to 1 day.

Nutrition Facts (per serving)

252	Calories
16g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 252
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 6g	21%
Total Sugars 11g
Protein 5g	10%
Total Fat 16g	21%
Saturated Fat 2g	10%
Vitamin A 816IU	16%
Vitamin C 125mg	139%
Vitamin E 4mg	27%
Folate 75mcg	19%
Vitamin K 17mcg	14%
Sodium 282mg	12%
Calcium 73mg	6%
Iron 2mg	11%
Magnesium 61mg	15%
Potassium 530mg	11%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.