South American - Strawberry Gazpacho

South American - Strawberry Gazpacho

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Baby Kato


This delicious soup is cool and refreshing, perfect for those warm summer night.

Please note: The recipe requires it to chill in the fridge overnight. The next day the ingredients are pureed and put back into the fridge to chill until serving.

The chilling times are not noted in the prep time.

Taken from site:

Recipe courtesy of Check Please! Bay Area

Posted here for play in Culinary Quest.


★★★★★ 1 vote

40 Min
No-Cook or Other


  • 1 lb
    plus 4 ounces, strawberries hulled and lightly crushed
  • 4 oz
    white onions thinly sliced
  • 4 oz
    red bell peppers thinly sliced
  • 5 oz
    cucumber peeled, seeded, thinly sliced
  • 1/2 clove
    garlic crushed
  • 1/4 c
    tarragon leaves
  • 1/4 c
    balsamic vinegar
  • 1/4 c
    extra-virgin olive oil
  • ·
    salt and pepper to taste
  • ·
  • ·
    strawberries hulled and finely diced
  • ·
    chives finely minced
  • ·
    red bell pepper finely diced
  • ·
    english cucumber peeled, seeded, and finely diced
  • 1 - 2 Tbsp
    almond oil
  • ·
    whole fresh chervil sprigs

How to Make South American - Strawberry Gazpacho


  1. Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
  2. The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.
  3. Allow to thoroughly chill again before ladling into soup plates or bowls.
  4. To garnish, gently toss all the diced or minced vegetables and fruit with almond oil.
  5. Mound in the center of the soup plate and top with some chervil sprigs.

Printable Recipe Card

About South American - Strawberry Gazpacho

Course/Dish: Other Soups
Main Ingredient: Fruit
Regional Style: Latin American

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