Summer Fruit and Vegetable Gazpacho
- Gluten Free
- Vegetarian
- Energy Kcal 285
- Carbohydrates g 30.2
- of which sugars g 14.8
- Protein g 4.7
- Fats g 16.1
- of which saturated fat g 2.38
- Fiber g 4.4
- Cholesterol mg 1
- Sodium mg 537
- Difficulty: Average
- Prep time: 30 min
- Cook time: 5 min
- Serving: 4
- Cost: Average
PRESENTATION
Gazpacho with summer fruits and vegetables is like the ultimate chilled soup that takes you straight to sun-drenched afternoons in southern Spain. Really good stuff. This gazpacho recipe bursts with colors and flavors, kinda like someone splashed a Kandinsky painting into a bowl. You get the usual fresh tomatoes and cucumbers, and here's the thing, the twist comes from sweet and juicy summer fruits—think watermelon, peaches, or even strawberries. Each spoonful offers a different look, with pops of red, green and orange. So so tasty. It's a real treat for your eyes before you even taste it. And folks in Andalusia? Yeah, they’ve always known how to keep cool with a vegetable gazpacho, but this fruity version brings a tangy burst, adding a playful vibe to the table.
A bowl of this summer gazpacho is more than just food—it is kinda an invitation to play around and make it your own. Pretty much. In some versions, you'll find extra crisp from diced peppers or some tender cubes of ripe peach. On other days, toss in a handful of juicy strawberries for a totally different spin—almost like a quick fruit gazpacho. Really, there’s no need to stick to a strict plan—just grab what’s ripe and toss it in. The whole thing is served ice-cold, enhancing that refreshing feeling on a hot day. Some like to swirl in a drizzle of good olive oil—seriously good—while others sprinkle a few torn basil leaves on top for an extra pop.
This is one of those easy, no-cook cold soup recipes that feels like a celebration of everything great about summer. With every bite, you get moist bursts of fruit, crunchy veggies, and just enough zippy acidity to keep you coming back for more. It’s a real feast for the senses. Really really flexible. And always a crowd-pleaser. Whether you’re lounging by the pool or enjoying a sunny picnic, this gazpacho is your go-to dish for a deliciously cool experience. Can't go wrong.
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INGREDIENTS
- Strawberries 3.1 cups (450 g)
- Datterino tomatoes 1 cup (250 g)
- Red peppers 0.8 cup (115 g)
- Celery 0.6 cup (60 g)
- Red Tropea onions ½
- Wild strawberries ½ cup (80 g)
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Tabasco® to taste
- Fine salt to taste
- Black pepper to taste
- for the tempura
- Red Tropea onions 0.5 lb (215 g)
- Rice flour ½ cup (70 g)
- Sparkling water 3.5 oz (100 g) - chilled
- Fine salt to taste
- for garnishing
- Extra virgin olive oil to taste
- Natural plain yogurt to taste
- Black pepper to taste
- Basil to taste
- Wild strawberries to taste
How to prepare Summer Fruit and Vegetable Gazpacho
To make the gazpacho, start by washing the vegetables and strawberries. Then peel the celery to remove the outer fibrous part of the stalk 1, then cut it into pieces 1. Quarter the bell pepper, remove the stem and extract the internal seeds 3
then cut it into cubes 4. Remove the leaves from the strawberries 5 and cut them into pieces as well 6
move on to the cherry tomatoes and cut them in half 7, peel the red onion and slice it coarsely 8. Transfer everything into a bowl, add the wild strawberries 9
add a little water if needed, to make the mixture creamier 10, season with salt, pepper, oil 11 and blend everything with an immersion blender 12.
Once a smooth and velvety consistency is obtained, season with a few drops of Tabasco 13, adjust salt and pepper, cover with plastic wrap and set aside in the refrigerator. Now move on to preparing the battered onions: peel the red onion, slice it to obtain rings about 1/5 inch thick 14, separate the rings 15.
Prepare a batter by mixing rice flour with sparkling water 16, stir to obtain a smooth mixture 17. Move on to frying the rings: heat the seed oil in a pan and when it has reached 340°F, dip each ring first in the batter 18
and then in the hot oil 19, cook until golden, it will only take a few moments, drain with a slotted spoon and place the rings on a tray lined with paper towels 20; then lightly salt them. You can then plate: pour the gazpacho into a deep plate 21
garnish with a few drops of yogurt 22, whole wild strawberries, olive oil 23, pepper, and some fresh basil leaves, your gazpacho is ready to be enjoyed! 24