Oh, summer! That time of year when the heat’s cranked up, and all I crave is something cool and refreshing. Forget boring salads – this Strawberry Basil Gazpacho (Cold Sweet Soup) is where it’s at! I stumbled upon this recipe a few years ago, and let me tell you, it’s a total game-changer. It’s a fun twist on the traditional gazpacho, with a sweet, summery flavor that just explodes in your mouth.
I remember the first time I made this for a backyard BBQ. Everyone was skeptical at first, but after the first spoonful? Silence, followed by a chorus of “Wow!” It’s light, vibrant, and so easy to make. Trust me, if you’re looking for a new summer staple, you’ve got to try this one. It’s become a must-have at all my summer gatherings, and yours too!
Why You’ll Love This *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Okay, so why should this Strawberry Basil Gazpacho become your new summer obsession? Well…
- It’s the ultimate refreshing treat. Seriously, each sip is like a cool breeze on a hot day.
- Seriously quick to whip up! From craving to chilled bliss in under 30 minutes – perfect for those lazy summer days.
- The flavor combo is a total knockout! Sweet strawberries and fragrant basil? It’s unexpected, delicious, and utterly addictive.
- It’s super healthy, packed with fresh fruit and veggies – guilt-free summer fun, you know?
- Totally vegan and gluten-free, so it’s a crowd-pleaser for everyone, even your pickiest friends!
- You can customize it! Make it spicier, add more basil, or sneak in a little extra sweetness – it’s your soup, your rules.
Ingredients for the Perfect *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Alright, let’s talk ingredients! You’ll need some fabulously fresh stuff to get this Strawberry Basil Gazpacho going. Here’s what you’ll need, and trust me, the fresher, the better! You’ll find the ingredient list below:
- 1 pound strawberries, hulled (and the riper, the sweeter!)
- 1 cucumber, peeled and chopped
- 1/2 red onion, chopped (don’t worry, it mellows out!)
- 1 red bell pepper, seeded and chopped
- 1/4 cup fresh basil leaves (that beautiful aroma!)
- 2 tablespoons olive oil (good quality, the best you have!)
- 2 tablespoons red wine vinegar (adds a tangy punch)
- Salt and pepper to taste (season generously!)
See? Simple, right? Now, let’s get blending!
How to Make *Strawberry Basil Gazpacho (Cold Sweet Soup)*: Step-by-Step Instructions
Okay, friends, let’s get down to the fun part: making this amazing Strawberry Basil Gazpacho! It’s seriously so easy, you’ll be making it on repeat all summer long. Just follow these steps, and you’ll be sipping sunshine in no time. Ready? Let’s go!
Blending the Ingredients
First up, we blend! Toss all those gorgeous ingredients – the strawberries, cucumber, red onion, bell pepper, and basil – into your blender. Don’t be afraid to roughly chop everything first; it helps the blender out. Next, pour in the olive oil and red wine vinegar. Now, here’s a little trick: if your blender is small, you might need to do this in batches. Just blend until it’s super smooth – no chunks allowed! If it seems too thick, add a tiny splash of water, a tablespoon at a time, until you get the perfect creamy consistency. Careful, it splatters!
Seasoning and Chilling the *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Alright, next comes the seasoning. This is where you get to make it *your* gazpacho. Add salt and pepper, a little at a time, tasting as you go. You want the flavors to pop! A pinch of salt is crucial; it really brings out the sweetness of the strawberries. Give it a good stir or pulse in the blender to make sure everything is mixed well. Now, the hardest part: waiting! Cover the soup and pop it in the fridge for at least 30 minutes, or longer if you can. Trust me, chilling is key; it lets all those flavors meld together, making it taste even more amazing, and perfectly refreshing!
Tips for Success with Your *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Okay, so, want to make your Strawberry Basil Gazpacho absolutely perfect? Here are a few tricks I’ve learned from making this soup like, a *gazillion* times (okay, maybe not *that* many, but close!).
First, *always* use the ripest, sweetest strawberries you can find. That’s the key to pure, unadulterated flavor! Also, don’t be shy with the basil – fresh is a must, and a little extra never hurts. You can also experiment with other herbs! A tiny sprig of mint or a touch of cilantro can totally change it up and make the flavors vibrant. Finally, make sure to taste and adjust the seasoning! Seasoning is key to bring all the flavors together. A squeeze of lime is also wonderful if you want the extra tang; just a splash, though.
Ingredient Notes and Substitutions for *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Okay, so let’s dive into the specifics of these ingredients, because a few swaps can totally change the game! First up, strawberries! You can use pretty much any kind, but the sweeter the strawberry, the better the soup. If you’re feeling fancy, try some heirloom varieties, but honestly, whatever’s in season and looks delicious will work.
For the cucumber, I prefer English cucumbers because they have fewer seeds. But if all you have is a regular cucumber, just peel it and scoop out the seeds, and you’re good to go. Don’t love red wine vinegar? No worries! White wine vinegar or even a squeeze of fresh lemon juice work wonderfully. The most important thing is finding a balance of sweetness, acidity, and that gorgeous basil touch!
Serving Suggestions for *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Okay, so, you’ve got this gorgeous pink Strawberry Basil Gazpacho, now what? Well, you’ve got options, my friend! For a simple meal, I love to serve it with grilled cheese sandwiches – the savory, cheesy warmth is a perfect counterpoint to the cool, sweet soup. Or, if you’re feeling fancy, some crusty bread for dipping is divine!
And don’t forget the garnish! A few extra fresh basil leaves on top? Gorgeous! A drizzle of good olive oil? Yes, please! A little swirl of balsamic glaze? Ooh la la! Make it your own, and enjoy!
Make-Ahead & Storage Tips for *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Okay, so, you’re ahead of the game? Awesome! This Strawberry Basil Gazpacho is totally make-ahead-friendly. Just blend everything, season it, and store it in an airtight container in your fridge. It’ll be good for about 3-4 days, and the flavors will actually meld even more the longer it chills.
Can you freeze it? Sure, but here’s the deal: the texture might change a bit. It’ll be a little less smooth when thawed, so give it a good blitz in the blender again to smooth it out. I’m telling you, it’s worth the extra effort!
Nutritional Information for *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Heads up, friends! The nutritional info below is just an estimate, and it can totally change based on the ingredients you use and the brands, but here’s a rough idea. Remember, things like the size of your strawberries and how much olive oil you use can affect the numbers, but it’s close!
Frequently Asked Questions About *Strawberry Basil Gazpacho (Cold Sweet Soup)*
Got questions about this Strawberry Basil Gazpacho? I figured you might! Here are a few common ones I get all the time, so maybe this will help you get those answers and you can go whip up that refreshing soup right away!
Can I Use Frozen Strawberries?
Absolutely! I’m all for convenience, and frozen strawberries work perfectly fine for this soup. Just let them thaw a bit before blending. You might find you need to add a touch less water to achieve the right consistency, as frozen strawberries release less liquid. The flavor might also be slightly less vibrant, but it’ll still be delicious! This works great if you can’t find fresh strawberries in season, or you just want to get your Strawberry Basil Gazpacho fix anytime.
How Spicy Can I Make It?
Oh, you wanna add some *heat* to this sweet treat? I dig it! You can definitely spice things up. A pinch of cayenne pepper is a great starting point for a little warmth. Another favorite way I like to do it is to add a small jalapeño pepper, seeded (unless you *really* like the heat!). Just throw it into the blender along with the other ingredients. Start with a small piece, and add more to taste. Careful, it packs a punch!
Can I Make This Ahead of Time?
Yes, yes, YES! This Strawberry Basil Gazpacho is the ideal make-ahead dish! In fact, I usually *prefer* it made a day in advance. The flavors have a chance to mingle and deepen overnight, which is total magic. Just make the soup as directed and store it in an airtight container in the fridge. It’ll stay good for up to 3-4 days. You may want to give it a stir before serving, just in case any settling happens. How easy is that?
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Strawberry Basil Gazpacho
- Total Time: 15 min
- Yield: 4 servings
- Diet: Vegan
Description
A refreshing cold soup with strawberries and basil.
Ingredients
- 1 pound strawberries, hulled
- 1 cucumber, peeled and chopped
- 1/2 red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Combine strawberries, cucumber, red onion, red bell pepper, and basil in a blender.
- Add olive oil and red wine vinegar.
- Blend until smooth.
- Season with salt and pepper.
- Chill for at least 30 minutes before serving.
Notes
- Garnish with extra basil leaves or a drizzle of olive oil.
- For a spicier soup, add a pinch of cayenne pepper.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Soup
- Method: Blending
- Cuisine: American
