Bright, refreshing, and bursting with the flavors of summer, this Strawberry Basil Gazpacho Recipe is unlike anything you’ve tasted before! Juicy strawberries and ripe tomatoes create a naturally sweet and savory base, while creamy goat cheese and fragrant basil bring a touch of elegance. It’s fabulously quick to make and guaranteed to impress at any warm-weather gathering.
Why You’ll Love This Recipe
- The Flavor Combination is Next-Level: Sweet strawberries, creamy goat cheese, and peppery basil make this gazpacho totally crave-worthy.
- Ridiculously Quick: Five minutes in the blender and you’re ready to chill—or devour right away.
- Light, Healthy, and Perfect for Summer: No stove, no fuss, and packed with fresh, real-food goodness.
- Stunning for Entertaining: Vibrant color and gourmet flavor are sure to wow your family or dinner guests.
Ingredients You’ll Need
Here’s what brings this Strawberry Basil Gazpacho Recipe to life—each ingredient has a starring role, and together, they create layers of flavor, texture, and summer brightness. Don’t skimp; using the best-quality produce and cheese makes all the difference!
- Strawberries: The sweetest, juiciest ones you can find—this soup is all about their natural flavor.
- Tomatoes: Ripe, in-season tomatoes add vibrant color and balance the strawberries with savory notes.
- Goat Cheese: Adds velvety richness and a gentle tang; it’s the secret to that luscious, creamy texture.
- Fresh Basil Leaves: A hefty handful brings gorgeous fragrance and a burst of green freshness to the dish.
- Extra Virgin Olive Oil: Go for high-quality; its fruity depth rounds out the gazpacho beautifully.
- Aged Balsamic Vinegar: Just a splash wakes up all the flavors with brightness and sweetness.
- Fine Sea Salt & Fresh Ground Black Pepper: Essential for dialing in the flavors exactly to your liking.
Variations
This Strawberry Basil Gazpacho Recipe is delightfully customizable. You can easily tweak it to fit your cravings, use what you have on hand, or make it work for different dietary needs—don’t be afraid to play around!
- Dairy-Free: Swap the goat cheese for a dairy-free soft cheese or soaked cashews for extra creaminess.
- Add Some Heat: Blend in half a jalapeño or a pinch of red pepper flakes for a spicy kick.
- More Veggies: Toss in half a cucumber or a handful of baby spinach for even more freshness and color.
- Savory Twist: Stir in a little minced shallot or roasted garlic for deeper, more complex flavor.
How to Make Strawberry Basil Gazpacho Recipe
Step 1: Prep Your Ingredients
Start by rinsing your strawberries and tomatoes well. Remove the stems from the strawberries, and core the tomatoes if you’d like a smoother blend. Pick your basil leaves and loosely pack them. No need to chop—your blender will handle it!
Step 2: Blend Everything Together
Add the strawberries, tomatoes, goat cheese, basil, olive oil, balsamic vinegar, and a generous pinch of salt and pepper right into your blender (a Vitamix or any high-speed blender is perfect). Blend on high until silky and smooth, or leave it a bit chunky if you enjoy extra texture. Taste, and adjust salt and pepper as you go—you want the flavors to sing.
Step 3: Chill and Serve
Once you’ve blended your Strawberry Basil Gazpacho Recipe, transfer it to the refrigerator for about 15 minutes—or longer if you have the patience. Chilling melds the flavors and gives the soup that refreshing edge. When ready to serve, ladle into bowls and garnish to your heart’s content.
Pro Tips for Making Strawberry Basil Gazpacho Recipe
- Go for Peak-Season Produce: The better your strawberries and tomatoes, the sweeter, juicier, and more flavorful your gazpacho will be.
- Let it Chill Fully: Give the gazpacho at least 15 minutes in the fridge—longer if you can!—for maximum flavor meld and refreshment.
- Balsamic Matters: Spring for a high-quality, aged balsamic; its complexity complements the fruit without overpowering it.
- Customize the Texture: Blend until smooth for a refined soup, or pulse a few times for rustic pieces of strawberry and tomato.
How to Serve Strawberry Basil Gazpacho Recipe
Garnishes
This gazpacho absolutely shines with a flourish of extra toppings: think crumbled goat cheese, a few torn basil leaves, microgreens, or even a drizzle of fruity olive oil. A sprinkle of cracked black pepper or a tiny extra splash of balsamic looks beautiful and amps up the flavor.
Side Dishes
Pair your Strawberry Basil Gazpacho Recipe with crusty sourdough, grilled flatbread, or a tangy cheese board. It also makes a gorgeous starter before grilled meats, seafood, or a vibrant summer salad—truly a star at any picnic or dinner party!
Creative Ways to Present
This soup is a show-stopper in individual glasses for a chic appetizer or amuse-bouche. Pour it into small Mason jars for a picnic, serve in soup shooters at a cocktail party, or ladle into a wide, shallow bowl for dramatic garnish play. Let your presentation be as festive and bright as the gazpacho itself!
Make Ahead and Storage
Storing Leftovers
Got extra? Pour your leftover gazpacho into an airtight jar or container and refrigerate. It will stay bright and tasty for up to 2–3 days—just remember, natural separation is totally normal! A quick whisk will bring everything back together.
Freezing
You can freeze Strawberry Basil Gazpacho Recipe, but the texture may change a bit once thawed. If you do freeze, use airtight containers and enjoy within a month. Thaw overnight in the refrigerator, then re-blend if the texture needs refreshing.
Reheating
Gazpacho is best served cold, so there’s no need to reheat. In fact, a chill straight from the fridge is part of its charm! If it separates, simply whisk or stir before serving again.
FAQs
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Can I make Strawberry Basil Gazpacho Recipe ahead of time?
Absolutely! In fact, making it a few hours ahead lets the flavors blend and develop even more. Store covered in the fridge and give it a good stir before serving.
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Is there a way to make this recipe vegan?
Yes—just swap the goat cheese for your favorite dairy-free cream cheese or a handful of soaked cashews. The soup will still be rich and creamy!
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What’s the best type of tomato to use?
Use the ripest, juiciest tomatoes you can find! Heirloom, Roma, or vine-ripened all work beautifully and bring their own subtle flavors to the gazpacho.
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My gazpacho separated in the fridge—is that normal?
Yes, because of the natural water content in strawberries and tomatoes, some separation is totally normal. Just stir or whisk before serving and enjoy!
Final Thoughts
There’s honestly nothing like a bowl of homemade Strawberry Basil Gazpacho Recipe when you want something deliciously different and undeniably refreshing. I can’t wait for you to try it—share it with friends, play with the toppings, and make it your own little taste of summer sunshine!
Print
Strawberry Basil Gazpacho Recipe
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Description
A refreshing twist on classic gazpacho, this Strawberry Basil Gazpacho is the perfect summer soup. Bursting with the sweetness of strawberries, tangy tomatoes, and fresh basil, this chilled soup is a delightful blend of flavors.
Ingredients
For the Gazpacho:
- 4 cups strawberries, stems removed
- 2 medium tomatoes
- 3 Tablespoon goat cheese
- 1/3 cup packed basil leaves, plus additional for garnish
- 3 Tablespoon high-quality extra virgin olive oil
- 1 Tablespoon high-quality aged balsamic vinegar
- ~ 1/2 teaspoon fine sea salt, adjust to your taste
- ~1/4-1/2 teaspoon fresh ground black pepper, adjust to your taste
Instructions
- In a blender, add strawberries, tomatoes, goat cheese, basil, olive oil, balsamic vinegar, a pinch of salt, and pepper. Blend on high until combined to desired consistency; adjust salt and pepper to taste.
- Chill the soup for 15 minutes if desired. Garnish with extra basil and goat cheese.
Notes
- Use high-quality ingredients for best flavor.
- Store leftovers in the fridge; mix if separation occurs.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 7mg
