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Summer Strawberry Gazpacho

Prep Time10 mins
Total Time10 mins
Servings: 4
Calories: 239kcal

Ingredients

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

Instructions

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!

Nutrition

Serving: 8  oz. | Calories: 239kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 998mg | Fiber: 5g | Sugar: 11g