Vegan Tomato Strawberry Gazpacho

My grocery stores seem to be stocked high with two things lately.  Tomatoes and strawberries!  So I thought I would combine the two in this Vegan Tomato Strawberry Gazpacho.

Gazpacho is traditionally a Spanish chilled vegetable chilled soup, so I am taking just a few liberties here.  It’s delicious nonetheless.  This recipe is made up of simple, fresh and in-season ingredients.

Vegan Tomato Strawberry Gazpacho

Tomatoes, strawberries, cucumber and red bell pepper are placed into the food processor and pulsed until coarsely chopped.  You’ll reserve a portion of this for topping.

The remainder is pureed with vegetable broth, garlic and thyme until velvety smooth.  Cover and chill for at least 4 hours.

Lastly, combine the reserved coarsely chopped mixture with olive oil, vinegar, salt and black pepper.  I like to garnish it with a whole strawberry and a sprig of fresh thyme leaves.

Vegan Tomato Strawberry Gazpacho

A little bit sweet, a little bit savory and a little bit of bite from the red pepper.  It’s a really simple, yet elegant recipe. I used these dessert shooters that come with tiny spoons that are just the perfect size!  This recipe serves about 6 of these 2.5 oz. dessert shooters.

Did you make this recipe for Vegan Tomato Strawberry Gazpacho?  Let me know what you thought in the comments section below.

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Vegan Tomato Strawberry GazpachoRecipe slightly adapted from Cooking Light, April 2016.

Vegan Tomato Strawberry Gazpacho
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Vegan Tomato Strawberry Gazpacho
Prep Time
10 mins
 
Vegan Tomato Strawberry Gazpacho
Course: Appetizer
Cuisine: Vegan
Servings: 6
Author: aimee
Ingredients
  • 4 small Tomatoes or 1 medium
  • 1/2 c Cucumber seeded
  • 2 tbsp Red Bell Pepper or more if you like more kick
  • 1/2 lb Strawberries plus more for garnish
  • 1/4 tsp Minced Garlic
  • 1/4 tsp Fresh Thyme chopped
  • 2 tsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • pinch Salt & Pepper
  • 4 tbsp Vegetable Broth
  • Whole & Sliced Strawberries for garnish
  • Fresh Thyme Sprigs for garnish
Instructions
  1. Tomatoes, strawberries, cucumber and red bell pepper are placed into the food processor and pulsed until coarsely chopped.  You'll reserve a 1/3 C of this for topping.

  2. The remainder is pureed with vegetable broth, garlic and thyme until velvety smooth. Cover and chill for at least 4 hours.

  3. Lastly, combine the reserved coarsely chopped mixture with olive oil, balsamic vinegar, salt and black pepper.

  4.  I like to garnish it with a whole strawberry and a sprig of fresh thyme leaves.
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