Fridge Gazpacho

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

8 assorted tomatoes, roughly chopped

2 leaves fresh basil, plus more for serving

1 cucumber, roughly chopped

1 yellow bell pepper, stemmed and seeded 

1 clove garlic, grated finely

Kosher salt 

Splash of red wine vinegar 

Dried oregano, as needed

Olive oil, for brushing and drizzling

Sliced good bread, for serving


  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.
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