Recipe courtesy of Ree Drummond

Fridge Gazpacho

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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 2 to 4 servings



  1. Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.
  2. Brush a griddle pan with olive oil and grill the bread until toasted.
  3. Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.