Very easy

Strawberry and tomato gazpacho

Total time1 h 15 min Preparation and possible waiting 1 h 15 min · Cooking 0 min

Preparation and possible waiting: 1 h 15 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Chill for at least 1 hour before serving; allow longer until the gazpacho is thoroughly cold.

Servings4

Allergens

Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Light ripe tomato and strawberry gazpacho with a fresh fruity balance.

Jump to steps

1 h 15 minpreparation and possible waiting

4servings

632 kcalwhole recipe

158 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 1 h 15 min · Cooking 0 min

Preparation and possible waiting: 1 h 15 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Chill for at least 1 hour before serving; allow longer until the gazpacho is thoroughly cold.

Recipe characteristics

Vegan Soup 1 to 2 hours Spanish

Allergens

View full classification 26 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

SoupStarter

Meal

LunchDinner

Preparation

No-cook

Appliances

BlenderKitchen knife

Cuisine

SpanishMediterraneanHome-style

Season

Summer

Occasion

For guests

Nutrition

High in fibreHigh in vitamin C

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Soup · Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Tomato 700 g
Strawberry 350 g
Cucumber 120 g
Red pepper 100 g
Spring Onion 60 g
Extra virgin olive oil 40 ml
Vinegar 20 ml
Water 150 ml
Salt Approx. ¾ level tsp of fine salt 5 g

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Let’s get cooking

Method

Wash and chop the tomatoes, strawberries, cucumber, pepper and spring onion.
Blend with salt, vinegar and water until very smooth.
Emulsify (whisk until the liquids form a uniform mixture) with the oil, strain if desired and chill for at least one hour.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.