This Summer Strawberry Gazpacho with Strawberry Pico de Gallo made by Ryan and Adam of Husbands That Cook, Teresa Barajas, and Alejandra of Brown Sugar and Vanilla contains just 10 ingredients. Perfect for summer, it’s a little sweet, a little tangy, with just a hint of heat.
Summer Strawberry Gazpacho
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For the gazpacho:
- 10 to 14 strawberries (about 2 cups, stems removed)
- ¾ cup coarsely chopped red bell pepper
- ½ cup grapefruit juice
- ¼ cup coarsely chopped red onion
- ¼ cup whole unsalted raw almonds
- ¼ jalapeño pepper seeds and white ribs removed
- 2 Tbsp extra-virgin olive oil plus more for garnish
- 1 Tbsp lime juice
- 1 Tbsp red wine vinegar
- 1 tsp salt
- ¼ tsp freshly ground black pepper
For the strawberry pico de gallo:
- 4 medium strawberries finely minced
- 2 Tbsp finely minced red onion
- 1 Tbsp finely minced unsalted raw almonds
- 1 Tbsp lemon juice
- 1 tsp finely minced jalapeño pepper seeds and white ribs removed
- large pinch of salt
To make the gazpacho:
- In a high-powered blender, combine the strawberries, bell pepper, grapefruit juice, red onion, almonds, jalapeño, olive oil, lime juice, vinegar, salt, and pepper. Blend on high speed until smooth, then taste for seasoning and adjust as needed. Serve immediately, or chill in the refrigerator for up to 1 day.
To make the strawberry pico de gallo:
- In a small bowl, combine the minced strawberries, onion, almonds, lemon juice, jalapeño, and salt. Toss until evenly blended, then taste for seasoning and adjust as needed. Use immediately, or chill in the refrigerator for up to 1 day.
- When ready to serve, pour the gazpacho into individual serving bowls. Top each bowl with a generous amount of pico de gallo, and a drizzle of olive oil if desired. Enjoy!
Serving: 8 oz. | Calories: 239kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 998mg | Fiber: 5g | Sugar: 11g