Begin by gathering your ingredients: fresh strawberries, red bell pepper, grapefruit juice, red onion, raw almonds, jalapeño, extra-virgin olive oil, lime juice, red wine vinegar, salt, and black pepper. In a high-speed blender, add the strawberries, diced red bell pepper, and grapefruit juice.

Next, include the chopped red onion, raw almonds, diced jalapeño, olive oil, lime juice, red wine vinegar, salt, and black pepper into the blender. Secure the lid tightly and blend on high until the mixture reaches a smooth consistency but still retains some chunky texture, which should take about 30-45 seconds.

After blending, taste your gazpacho and adjust the seasoning if necessary, adding more salt or lime juice to your preference. Transfer the mixture into a large bowl or container and cover it with plastic wrap. Chill the Summer Strawberry Gazpacho in the refrigerator for at least 30 minutes.

While the gazpacho chills, prepare the Strawberry Pico de Gallo. Finely mince extra strawberries, red onion, and jalapeño in a bowl. Add a squeeze of lemon juice and a pinch of salt to enhance the flavors. Mix everything together until combined.

Once the gazpacho has chilled, give it a good stir for a final blend of flavors. Serve it in bowls, topped generously with the Strawberry Pico de Gallo.