Gazpacho de fresas y sandía 
Strawberry and Watermelon Gazpacho
In the summer, we love to cool off with delicious cold soups, and here’s a fantastic twist on gazpacho—without tomatoes. This time, it’s a strawberry and watermelon gazpacho, perfect for mixing things up so you’re not always eating the same dish. The fruity flavor, combined with the traditional gazpacho ingredients, blends perfectly and gives you a refreshing sweet-and-tart recipe that both kids and adults will love. This delicious recipe is packed with vitamins and fills you with energy and vitality.
Strawberry and Watermelon Gazpacho
In the summer, we love to cool off with delicious cold soups, and here’s a fantastic twist on gazpacho—without tomatoes. This time, it’s a strawberry and watermelon gazpacho, perfect for mixing things up so you’re not always eating the same dish. The fruity flavor, combined with the traditional gazpacho ingredients, blends perfectly and gives you a refreshing sweet-and-tart recipe that both kids and adults will love. This delicious recipe is packed with vitamins and fills you with energy and vitality.
Cooking Instructions
- 1
First, as with all types of gazpacho, start by cleaning the fruits and vegetables.
- 2
In a large bowl, add the watermelon, cut into small pieces with seeds and rind removed.
- 3
Add the washed strawberries with the stems removed.
- 4
Wash the green bell pepper, remove the membranes and seeds, chop it into small pieces, and add it to the bowl.
- 5
Add the garlic clove, peeled and with the germ removed.
- 6
Place all the ingredients in the bowl along with the slices of day-old bread, slightly moistened with water. Add the olive oil, vinegar, and a pinch of salt. Stir and let it marinate for about 30 minutes.
- 7
After this time, blend all the ingredients using an immersion blender.
- 8
Strain the mixture through a fine sieve to remove any lumps.
- 9
Taste and adjust the salt or vinegar if needed. If it’s too thick, add a little water to reach your desired consistency.
- 10
Pour the mixture into a container with a tight-fitting lid and refrigerate for a few hours.
- 11
We recommend serving it the next day, well chilled. For garnish, you can add croutons or tiny pieces of strawberry or watermelon.
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