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Strawberry gazpacho

Recipe by:Chef John Ledbetter


  • 2 lb. strawberries, hulled and lightly crushed
    1/2 cup chopped onion
    1 (5-oz.) English cucumber, peeled, seeded and cut into 1/2-inch-thick slices
    1/2 clove garlic, crushed
    1/2 cup fresh tarragon leaves
    1/4 cup balsamic vinegar
    1/2 cup extra virgin olive oil
    Coarse salt and freshly ground pepper, to taste
    Options for garnish: croutons, strawberries, microgreens and lightly toasted almonds


In a large bowl, mix together strawberries, onion, cucumber, garlic, tarragon, vinegar and olive oil; season with salt and pepper. Using your hands, gently blend mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.

Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. Strain gazpacho through a fine sieve set over another large bowl. Refrigerate until chilled.

Serve with garnish of your choice and finish with an extra drizzle or two of aged balsamic vinegar.

Serves 4


Califonia Bountiful