Strawberry Gazpacho with Lime Cilantro Cream Recipe | Vegetarian Times Skip to main content

Strawberry Gazpacho with Lime Cilantro Cream

Surprise guests by starting a meal with this sweet-and-spicy cold soup.



Ingredient Line: 
2 lb. strawberries, hulled and halved (5 cups)
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1 small mango, peeled and chopped (1 cup)
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½ cup chopped red or yellow bell pepper
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1 large shallot, chopped (2 Tbs.)
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2 Tbs. olive oil
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¼ cup chopped cilantro, divided
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¼ cup lime juice, divided
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4 tsp. agave nectar, divided
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½ cup low-fat sour cream or Tofutti Better Than Sour Cream


1. Pulse strawberries, mango, bell pepper, shallot, oil, 2 Tbs. cilantro, 2 Tbs. lime juice, and 3 tsp. agave in food processor until puréed with some texture remaining. Season with salt and pepper, if desired.

2. Stir together sour cream, remaining 2 Tbs. cilantro, remaining 2 Tbs. lime juice, and remaining 1 tsp. agave in bowl. Season with salt and pepper, if desired.

3. Ladle gazpacho into bowls, and dollop each serving with 2 Tbs. Lime Cilantro Cream.

Nutrition Information: 

3 g
Total Fat: 
10 g
Saturated Fat: 
2 g
34 g
5 mg
25 mg
5 g
25 g
Serves 4

Comments on this Recipe

You must use really ripe strawberries for this, preferably local ones that are super sweet.

This was awesome. Yes, definitely need really ripe local strawberries. Great for making ahead of time too!