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Strawberry Gazpacho

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    10 minutes


2 cups bread cubes cut into 1/4 inch dice, from 1 (16 oz.) Taste of Inspirations trademark Neo-Tuscan Boule
1 lb. fresh strawberries, hulled
1 English cucumber, peeled and diced small
1 (28 oz.) can peeled whole tomatoes with juices
1 shallot, coarsely chopped
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 avocado, diced, for garnish
fresh basil leaves for garnish
Strawberry Gazpacho


1. Preheat oven to 375 degrees F. Place bread cubes on a rimmed baking sheet. Bake until just golden, about 8 to 10 minutes. Remove from oven and let cool, about 5 minutes.
2. In a blender or food processor, combine half the strawberries, half the cucumber, tomatoes and juices, shallot, 1 cup of the toasted bread cubes, vinegar, oil, salt, and pepper. Blend on high speed until very smooth. Transfer to a bowl or large storage container. Dice the remaining strawberries and add to the soup with the remaining cucumber; stir to distribute. Chill in the refrigerator until very cold, about 1 hour and up to overnight.
3. Serve chilled, ladled into bowls and garnished with remaining toasted bread cubes, avocado, and basil leaves.
Source: Hannaford fresh Magazine, May - June 2015


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 700 mg (29%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 5 g (20%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a