Balsamic-Infused Strawberry Gazpacho

This Balsamic-Infused Strawberry Gazpacho is a refreshing summer soup made with fresh strawberries, balsamic vinegar, and a touch of honey. It’s perfect for a light lunch or starter soup.


  • 1 lb strawberries, hulled and quartered
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 English cucumber, peeled and diced
  • 1/2 red onion, diced
  • 1/2 cup chicken or vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain yogurt
  • 1 tbsp chopped fresh mint


  1. In a blender or food processor, combine the strawberries, balsamic vinegar, honey, cucumber, red onion, chicken broth, salt, and black pepper. Puree until smooth.
  2. Pour the gazpacho into a bowl and stir in the yogurt and mint. Taste and adjust seasoning as needed.
  3. Serve chilled, with a dollop of yogurt and a sprig of mint.

Potential changes & improvements

If you want a thinner soup, you can add more chicken broth. For a thicker soup, add less. You can also add a bit of lime juice for a brightness, or swap out the mint for cilantro.

What other food it works well with

This soup goes well with a green salad and a crusty baguette.

Common Mistakes

Be sure to taste the soup before serving, and adjust the seasoning as needed. The soup can also be a bit too sweet, so add the honey sparingly.

Nutritional Information

Serving size: 1 bowl (about 1 cup)

Calories: 107

Fat: 1 g

Saturated fat: 0 g

Cholesterol: 1 mg

Sodium: 443 mg

Carbohydrates: 22 g

Fiber: 3 g

Sugar: 16 g

Protein: 4 g


This recipe contains strawberries, balsamic vinegar, honey, yogurt, and mint. It does not contain any major allergens.

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