Strawberry Gazpacho from Chef Peter McCarthy

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Get your serving of summer fruits with this fast and foolproof strawberry gazpacho. EVOO chef-owner Peter McCarthy subs in the juicy berry for the base, and then blends in orange juice, lime and honey—and a little Tabasco for some extra oomph. Serve it chilled and unadorned, or dress up your bowl (a la EVOO) with a fresh garnish of cucumber, red onion, strawberries, cilantro and toasted almonds for texture.


For the gazpacho:
  • 1 quart strawberries, hulled and quartered
  • 1/2 cup orange juice
  • 1/3 cup water
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons lime juice
  • 2 teaspoons honey
  • 2 teaspoons rice vinegar
  • 2 dashes Tabasco
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
For the garnish (optional):
  • toasted almonds
  • cucumber, diced
  • strawberries, diced
  • red onion, diced
  • cilantro, chopped
  • extra virgin olive oil


For the gazpacho:
  1. Puree all the gazpacho ingredients in a blender, food processor or with an immersion blender. Serve the soup immediately or chill.
For the garnish:
  1. In a separate bowl, combine the garnish ingredients to taste. Add a spoonful of garnish to the center of each bowl and serve with a drizzle of olive oil.

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