Strawberry-Lime Gazpacho Recipe | Dairy Farmers of Manitoba

Strawberry-Lime Gazpacho


20 min.

Serving Size

6 servings


  • 1/4 tsp (1 mL) white pepper
  • 6 cups (1.5 L) coarsely chopped local strawberries
  • 1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber
  • 1 shallot
  • 1 clove garlic, chopped
  • 2 Tbsp (30 mL) fresh lime juice
  • 2 Tbsp (30 mL) white balsamic vinegar
  • 1 tsp (5 mL) olive oil
  • 1 tsp (5 mL) fine sea salt
  • 1/4 tsp (1 mL) white pepper



  • 1/2 cup (125 mL) diced (1/2-inch/1 cm) English cucumber
  • 1/4 cup (50 mL) apple cider vinegar
  • 1 Tbsp (15 mL) brown sugar



  • 1/2 (125 mL) whipping cream
  • 3 large basil leaves, chopped



1. In a blender, in batches, puree strawberries, cucumber, shallot, garlic, lime juice, vinegar, oil, salt, and pepper until smooth. Strain through a fine sieve into a large measuring cup; discard the pulp. Cover and refrigerate until chilled, about 1 hour.

Spiked Cucumber:

1. In a small saucepan, bring vinegar and sugar to a boil; remove from heat and add cucumber. Let sit 5 minutes; drain and cover and refrigerate until ready to use.


1. In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in basil.
2. In a small serving bowl, place a tablespoon (15 mL) of the spiked cucumbers, ladle over gazpacho and top with a dollop of basil whipped cream.


Recipe created by Chef Devan Rajkumar


  • Alternately, spike the cucumbers overnight: in a small bowl, combine cucumber, vinegar, and sugar; cover and refrigerate overnight; drain.