- 1 lb strawberries hulled and halved
- 1 tomato (medium size)
- ½ red bell peppers
- 1 English cucumber
- 1 clove garlic
- 1 teaspoon thyme (fresh, reduce to half if using dried thyme)
- 1 tablespoon white balsamic vinegar (if you don't mind dark colored soup, use black balsamic vinegar) or you can skip it
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- ¼ cup vegetable stock (adjust the amount depending on consistency)
- For Garnish
- Few chopped strawberries
- Few thyme leaves
- Little lemon juice freshly squeezed (optional)
- Use fresh strawberries for the best taste as frozen berries may alter the flavor. This gazpacho is best enjoyed chilled. Feel free to customize with available fresh produce for variations. If you prefer a lighter color, stick with white balsamic vinegar; black balsamic or skipping it will deepen the soup's color. Adding a pinch of sugar can help balance any bitterness from acidity. Nutritional values are approximate and based on ingredient selection.
