Recipe: Strawberry Rhubarb Gazpacho

by chef Alex Yim, Matthew's Restaurant // photo by Agnes Lopez

Strawberry Rhubarb Gazpacho

Yield: 2 servings

Strawberry Rhubarb Gazpacho


  • 4 Roma tomatoes
  • 8 strawberries
  • 1 stalk of rhubarb
  • ¼ medium cucumber
  • ½ clove of garlic
  • 1 T. sugar
  • ¹⁄3 c. water
  • 1 T. honey
  • juice of ½ lime
  • 1 T. red wine vinegar
  • 20 leaves of cilantro
  • ½ c. extra virgin olive oil
  • salt and pepper to taste
  • 2-3 ice cubes


  1. Wash tomatoes, strawberries, cucumber and rhubarb.
  2. Pat strawberries dry and cut off tops. Cut into quarters. Cut top off tomatoes and cut into quarters. Slice cucumber. Chop rhubarb into small cubes, set aside.
  3. In a small saucepan, make a simple syrup by boiling water and sugar. When simple syrup is at a small boil, add rhubarb and let it cook for two minutes or until softened. Pour in a container and chill in ice bath.
  4. Add garlic, tomatoes, strawberries, cucumber and sherry vinegar to blender and blend until pureéd. When the rhubarb mixture has cooled, add to blender.
  5. Add honey and lime juice. While blender is running, add olive oil.
  6. Add cilantro, salt and pepper.
  7. To get gazpacho cold, add in ice cubes and blend again.