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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


It's a true pleasure to encourage people to visit your store!"

- Mary J.

Strawberry Gazpacho

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

n/s minutes


3-4 adult(s)


Portuguese Cobrancosa Extra Virgin Olive Oil,
Coratina Gran Cru Extra Virgin Olive Oil,
Traditional Aged up to 18 Years Balsamic Condimento

Nothing beats the heat like a cup of gazpacho. This variation of the traditional gazpacho is slightly sweeter and has less of an acidic taste, which you may prefer.


  • 1 medium tomato, coarsely chopped
  • 1/2 English cucumber, peeled and coarsely chopped.
  • 1/2 medium red bell pepper, seeded and coarsely chopped
  • 1 pound ripe strawberries, hulled and halved
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped fresh thyme
  • 3 Tablespoons Portuguese Cobrancosa, Coratina Gran Cru or any good EVOO
  • 1 Tablespoon Traditional Balsamic Condimento
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup vegetable broth
  • 6 strawberries, sliced


  • Place tomato, cucumber, and bell pepper in a food processor and pulse until finely chopped. Transfer to a bowl.
  • Add halved strawberries to processor, pulse until finely chopped. Add this strawberry mixture to the tomato/cucumber mixture. Reserve 1 cup of the strawberry/tomato/cucumber mixture.
  • Place the remaining tomato/cucumber/strawberry mixture back in the food processor and add the garlic and thyme. Process until pureed.
  • Return the mixture to the bowl. Stir in olive oil, vinegar, salt, black pepper and the reserved 1 cup of tomato/cucumber/strawberry mixture.
  • Cover and chill for up to 8 hours. Stir in broth, Garnish with sliced strawberries.