Strawberry Soup Recipe

Published on September 3rd 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Strawberry Soup

A refreshing bowl of gazpacho makes for a light and refreshing appetizer on a hot summer's day. An ingredient that creates a welcomed twist to this classic recipe is adding strawberries to the mix. This may sound like an unusual pairing by adding strawberries to a soup but let's not forget that tomatoes are a fruit, so they pair perfectly together. Gazpacho traditionally has bread added to this chilled soup to help thicken it. However, adding strawberries helps to thicken up Strawberry Soup because the pectin in strawberries makes this chilled dish vegan and gluten-free.

Strawberries, tomatoes, red bell peppers, fresh cucumbers, white balsamic vinegar, lime juice, onions, garlic, and cilantro are blended with a touch of olive oil to add some richness to this chilled soup. So tasty, refreshing, and full of summer flavors.  

What are the health benefits of strawberries?

Strawberries pack a lot of nutrients in one little berry and are named a superfood for a good reason. They're high in antioxidants, fiber, and vitamin C. Strawberries also have minimal calories. So feel free to munch away. 

How do you know if strawberries are bad?

The first sign that your berries have gone bad is white fuzzy mold that will be very visible. Another way to tell that your strawberries are spoiled is they've turned very soft and mushy instead of their usual firm texture. 

How long do strawberries last in fridge?

Unfortunately, fresh strawberries don't last long after being picked. Aim to eat them within 4-5 days to ensure they don't spoil. 

How long do cooked strawberries last?

Cooked strawberries will last in a sealed container in the fridge for up to 4 days. 

Author: Jennifer Dodd
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
2 persons


Strawberry Soup:
  • 1 cup Fresh or Frozen Strawberries, core and stems removed, cut in half 

  • 2 medium Roma Tomatoes, diced 

  • 1/2 Red Bell Pepper, seeds removed, chopped 

  • 1 medium Cucumber, peeled 

  • 1/4 small Red Onion, diced 

  • 1 Lime, juiced 

  • 1/4 cup White Balsamic Vinegar 

  • 2 tablespoons Olive Oil 

  • 1 tablespoon Cilantro, chopped 

  • 1/2 teaspoon Sea Salt 

  • 1/4 teaspoon Tabasco Sauce 

  • Fresh cracked Black Pepper, to taste 

Soup Garnish
  • 3 Strawberries, sliced 

  • 1/4 Cucumber, sliced 

  • 6 leaves Cilantro 

  • 1 teaspoon Olive Oil


Place all the ingredients for the Strawberry Soup into a blender and blend for 1-2 minutes until smooth

Overview of strawberry Soup ingredients lined up next to a blender

Strain the soup through a fine mesh strainer.

Strawberry Soup being strained through a fine mesh strainer

Portion into bowls and garnish with sliced strawberries, cucumber, cilantro leaves and olive oil 

Overview of a bowl of strawberry soup garnished with cucumber, strawberries and cilantro.
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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