Strawberry Gazpacho Recipe | PBS Food

Cool and refreshing, perfect for spring and summer


Yield: 6 servings



  • 1 lb. 4 ounces strawberries hulled and lightly crushed
  • 4 ounces white onions thinly sliced
  • 4 ounces red bell peppers thinly sliced
  • 5 ounces cucumber peeled, seeded, thinly sliced
  • 1 half clove of garlic crushed
  • 1/4 cup tarragon leaves
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt to taste
  • 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 tablespoons of almond oil
  • Whole fresh chervil sprigs


  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. Mound in the center of the soup plate and top with some chervil sprigs.
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