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Strawberry Gazpacho

Strawberries don’t have to be limited to desserts and this super cool twist on the traditional Spanish gazpacho combines sweet and savoury flavours for a tasty seasonal treat.  Not only does it look amazing and sound super posh, it’s adventurous, really easy to make and tastes bloody brilliant!

We recommend that you use tasty Mains of Errol strawberries and drizzle some Summer Harvest Rapeseed Oil on the top to make this the perfect Perthshire treat! You can pick up everything you need from Provender Brown on George Street.

Preparation Time:
15 minutes
Cooking Time:
3 hours
Serves: 6-8


  • 130ml extra virgin olive oil
  • 2 cloves of garlic, crushed but kept whole
  • 2 slices of whole grain bread, crusts removed and cut into 1-inch cubes
  • 2 sprigs of thyme
  • 900g Perthshire strawberries, hulled and quartered
  • 2 cucumbers, peeled, seeded and diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 6 tablespoons tomato juice
  • 3 tablespoons red wine vinegar
  • 1.5 teaspoons salt

  • Tabasco sauce (optional)


    1. Heat a small saute pan over a medium heat. Coat the pan with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread starts to colour, then add the thyme and continue to toss until the bread is golden brown. Transfer the bread cubes to a large bowl and discard the garlic and thyme.
    2. Add the strawberries, cucumber, peppers, remaining garlic clove, the remaining 125ml olive oil, tomato juice, vinegar and salt to the bowl. Toss to combine and cover tightly with cling film. Marinate at room temperature for between 3-6 hours.
    3. Puree the ingredients and their juices with a blender on a high speed until you get a smooth consistency. Chill in the fridge until very cold.
    4. Taste and season as necessary and if you wish you can add a few dashes of Tabasco sauce.
    5. Serve with a basil leaf and a swirl of olive oil or delicious Summer Harvest Rapeseed Oil.