Strawberry gazpacho recipe by Berasategui to cool down this summer

We show you the step-by-step of this fresh recipe from the Basque chef so you can prepare it at home.

Click here to read the Spanish version.
With the arrival of summer, it’s time for fresh recipes like gazpacho. Cold soups and tapas take over our diet to enjoy food in a more refreshing way. To give you a twist to the traditional Andalusian gazpacho, we have rescued this strawberry gazpacho recipe from Martín Berasategui for you to prepare at home and delight yourself with this simple but very delicious preparation. Enjoy!


  • 400 g strawberries
  • 600 g ripe tomatoes
  • 80 g cucumber
  • 50 g red bell pepper
  • 60 g green bell pepper
  • 40 g bread crumbs
  • 1 small garlic
  • 150 ml olive oil
  • 500 ml water
  • 20 ml sherry vinegar
  • 12 g coarse salt
  • Ground pepper


  • First wash the vegetables, peel them, remove the seeds from the cucumber and cut the tomato into pieces. Reserve the strawberries.
  • Chop everything into pieces and put it in a bowl. Add the rest of the ingredients (oil, vinegar, garlic, water, salt…), except the strawberries.
  • Mix well, cover with cling film or a lid and let it rest in the fridge for 8 hours.
  • Then add the chopped strawberries and beat well until the mixture is homogeneous.
  • Strain, add salt and ground pepper.
  • Serve very cold. You can add ham strips and croutons.

And if, in addition to the gazpacho recipe by Berasategui, you want to try the best gazpacho, here are some top recommendations of restaurants in Madrid.