Grilled Vegetable Gazpacho with Strawberries

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 8 servings



Brush tomatoes, peppers and shallot with half of the oil. Preheat grill to medium-high heat; grease grate well. With lid closed; grill peppers, turning, until charred, about 10 minutes. Meanwhile, grill tomatoes and shallot, turning once, until well marked, about 5 minutes.

Transfer vegetables to bowl; cover and let stand for 10 minutes. Peel tomatoes; peel peppers, removing seeds. Reserve a few basil leaves; set aside. In food processor, purée peppers, tomatoes, shallot, strawberries, cucumber, garlic, remaining basil leaves, vinegar and remaining oil (if mixture is too thick, add a bit of water, 1 tbsp at a time). Season with salt and pepper. Garnish with a drizzle of olive oil, reserved basil and a sprinkle of pepitas. Refrigerate for 1 hour.

Nutritional facts PER SERVING: about

  • Calories 100
  • Total fat 7 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 5 mg
  • Total carbohydrate 8 g
  • Fibre 2 g
  • Protein 1 g
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Appetizers & Snacks

Grilled Vegetable Gazpacho with Strawberries