Strawberry Tomato Gazpacho

I’ve made this dish for MANY years during the hot months. I actually make it a little different each time because I use what’s in the refrigerator. I also always use Cento San Marzano Peeled Tomatoes because they taste perfect with this dish. Great as a snack or side dish and super fast to make! (I’ll make it again tomorrow and take a picture so you can see how delish it looks!)

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Prep time


Cooking time


  • 1 lb. Strawberries, hulled (save a 3-4 for garnish)

  • 1 large Tomato, or 3 Cento Peeled Plum Tomatoes

  • 1 large Cucumber, peeled and sliced into chunks (save 1/4 Cup cubes for garnish)

  • 1 medium Sweet Red Pepper (de-seeded and cut into chunks)

  • 2 cloves Garlic

  • 1 Avocado (cut into small cubes for garnish)

  • 1 tbsp. Lemon Juice

  • 1/3 Cup Low-Sodium Vegetable Broth

  • 1 tsp. Balsamic Vinegar

  • Sea Salt and freshly cracked Black Pepper to taste

  • 1/8 Cup Cilantro leaves (cut stems off, for garnish


  • Place all Strawberries, Tomatoes, Cucumber and Garlic in food processor.
  • Process until mixture is very smooth (perhaps 2-3 minutes)
  • Add Lemon Juice, Balsamic Vinegar and blend slightly.
  • While processing on slow speed, add enough Vegetable Broth to get a smooth, silky texture.
  • Taste and adjust with Sea Salt and process slightly till you like it.
  • Allow to cool in refrigerator for 15 minutes. When ready to serve, garnish with Strawberry slices and Avocado cubes. Sprinkle with Cilantro.

I’ll post the recipe after I make it. (realize I ‘Jedi Cook’ – meaning I don’t always go by a recipe, I often just make it up with ingredients on hand)

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