Nothing Says Summer Like Strawberry Gazpacho!

Share some yum!

Print Friendly, PDF & Email
Note: The Happy Gluten-Free Vegan is 100% reader supported, completely free and has done away with all Google ads because...annoying! If you like this recipe please consider throwing a bit of support our way:
Choose your amount
Include a message for us!:

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS

1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

The Happy Gluten-Free Vegan Cookbook Cover Get the Happy Gluten-Free Vegan Cookbook!
50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable for just $9.97!

CROUTON INGREDIENTS

3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

Print Friendly, PDF & Email

Like this recipe? Please let us know by supporting this free, reader-supported resource.

Choose your amount
Include a message for us!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!
 


Share some yum!

Leave a Reply

Your email address will not be published. Required fields are marked *