Fresh Tomato & Strawberry Gazpacho

easy appetizer

I just made this summertime gazpacho and was delighted by it’s simplicity and refreshing flavor. Three basic ingredients burst with lip-smacking goodness. I can’t say that I would have put this combination together, but I am glad I did.

A recipe I saw in The French Kitchen Cookbook by Patricia Wells inspired me to think outside of the traditional Spanish gazpacho box. When attractively presented, it will be the talk of your next party. Even my husband who doesn’t like traditional gazpacho, loves this unique version. 

Tomato Strawberry Gazpacho | She Paused 4 Thought

Every time I make this I try to come up with new ways of presenting it. It just happens that I am obsessed with amuse bouche glasses. You can buy an assortment of mini glasses at Amazon or at your local Bed, Bath & Beyond.

I bought the ellipse mini glasses in Paris, but you can buy similar ones here. The Bamboo Knot Cocktail Picks can be purchased online as well.

Today Recipe:

This isn’t so much of a recipe as it is a ratio. Use equal amounts of  seasonally fresh tomatoes and organic strawberries. Add two teaspoons of good quality aged balsamic vinegar for each pound of fruit used.

5.0 from 2 reviews
Tomato & Strawberry Gazpacho
Recipe type: appetizer
This recipe is a great way to start a summer meal. Garnish with strawberry or fresh mint.
  • 1 pound garden-fresh tomatoes, rinsed, cored and quartered. (do not peel)
  • 1 pound fresh organic strawberries, rinsed and stemmed
  • 2 teaspoons aged balsamic vinegar
  1. In a blender (or food processor), puree the tomatoes and strawberries. Add the vinegar and blend again. Taste, add more vinegar if needed. Chill throughly before serving. Serve in small, clear glasses as a refreshing appetizer.
Serves 8

Fun Fact:

The tomato was first cultivated by the Incas and was imported to Europe in the sixteenth century. It was at first considered an aphrodisiac, while in the north of France it was thought to be a poison.

Hmm… if you are alone, an aphrodisiac could seem like a poison.
 …and then she paused for thought.



About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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16 Responses to Fresh Tomato & Strawberry Gazpacho

  1. Rona Lewis June 14, 2012 at 6:41 pm #

    This looks like the perfect start for a barbeque! Can’t wait to try it.

    • cathyarkle June 15, 2012 at 10:51 am #

      Rona, I know you will love this one with just 27 calories, and 6g carbohydrates!

  2. Natalie June 15, 2012 at 9:23 am #

    I would have never thought to put that combo together either!!! I can just imagine perfectly, sun-ripened, summer tomatoes together with strawberries from the farmer down the block. I can see how the flavors would go so well together!!! The balsamic!??! Oh that’s the icing on the cake! I’m excited to try this!!

  3. Leslie Macchiarella June 15, 2012 at 10:37 am #

    Yum!! I’m going to drink it and pour it all over stuff. Sounds heavenly! P.S. I love your hmmm thought!

    • cathyarkle June 15, 2012 at 10:56 am #

      What a great idea Leslie. I think it would go great with crème fraîche. I would love to know if you could put it one of your cakes. Maybe a pound cake?

  4. Nan June 15, 2012 at 11:05 am #

    Gazpacho is the best! Now even better! Does it come off as sweet or savory? Very interesting.

    • cathyarkle June 15, 2012 at 11:17 am #

      This gazpacho comes off more sweet than savory. It might also be a great palate cleanser between courses.

  5. California Greek Girl August 7, 2012 at 4:35 pm #

    Perfect for a hot day like today! Making this as soon as I leave this message.

  6. shockinglydelicious August 2, 2015 at 4:46 pm #

    Must make, must make, must make.

    • Cathy Arkle August 2, 2015 at 8:41 pm #

      It is so easy and at this time of year tomatoes and strawberries are plentiful. I think you will really like this recipe.

  7. Suzanne February 20, 2017 at 4:06 pm #

    I am going to try the recipie. I had something like it during my trip to Costa Rica. They served with a small scoop of basil ice cream and small seasoned croutons. Wonderful!

    • Cathy Arkle February 20, 2017 at 7:33 pm #

      What a great idea to serve it with basil ice cream! Thanks for stopping by Suzanne.


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