How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Strawberry and Fennel Gazpacho?

You need 9 ingredients. The key ingredients include: 1 cup cubed day-old country bread, crusts removed, 2 pounds ripest, most flavorful tomatoes, seeded; 2 tablespoons finely diced, for garnish, the rest chopped, 2 pound strawberries, hulled; 2 tablespoons finely diced, the rest chopped, 1 large green bell pepper, cored and seeded; 2 tablespoons finely diced, the rest chopped, and more.

Is Strawberry and Fennel Gazpacho suitable as soups & stews?

Yes, Strawberry and Fennel Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Strawberry and Fennel Gazpacho?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry and Fennel Gazpacho Recipe

Name: Strawberry and Fennel Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cubed day-old country bread, crusts removed; 2 pounds ripest, most flavorful tomatoes, seeded; 2 tablespoons finely diced, for garnish, the rest chopped; 2 pound strawberries, hulled; 2 tablespoons finely diced, the rest chopped; 1 large green bell pepper, cored and seeded; 2 tablespoons finely diced, the rest chopped; 1/4 medium-size fennel bulb; 2 tablespoons finely diced, the rest thinly sliced; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 1/4 cups chilled bottled spring water; 2 medium-size garlic cloves, crushed with a garlic press; Coarse salt (kosher or sea)

Strawberry and Fennel Gazpacho – a delicious recipe with country bread, tomatoes, strawberries, green bell pepper, fennel, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 cup cubed day-old country bread, crusts removed
2 pounds ripest, most flavorful tomatoes, seeded; 2 tablespoons finely diced, for garnish, the rest chopped
2 pound strawberries, hulled; 2 tablespoons finely diced, the rest chopped
1 large green bell pepper, cored and seeded; 2 tablespoons finely diced, the rest chopped
1/4 medium-size fennel bulb; 2 tablespoons finely diced, the rest thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/4 cups chilled bottled spring water
2 medium-size garlic cloves, crushed with a garlic press
Coarse salt (kosher or sea)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
328 kcal
Category
Soups & Stews

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Strawberry and Fennel Gazpacho

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