LivingRecipesFruit gazpacho: 3 recipes to enjoy in summer

Fruit gazpacho: 3 recipes to enjoy in summer

Gazpacho is such a traditional recipe that it admits of any presentation. Ideal to cool off on the hottest days and with an excellent nutritional contribution. And the best news is that, due to its versatility, it can always be reinvented and adapted to the ingredients we have in our homes. And what better than to take advantage of seasonal fruits to re-version this Spanish classic? Read on and discover three recipes for fruit gazpacho that are a guaranteed success!

Easy Mango Gazpacho Recipe


  • Ripe mango: 1 pc. (300 gr of pulp, approx.)
  • Ripe tomatoes: 500 gr (cut into pieces and without seeds)
  • Cucumber: 50 gr. (peeled and cut into pieces)
  • Mint: 1 sprig
  • Garlic: 1 clove
  • Onion: 1 pc. small finely cut
  • Vinegar: 1 tablespoon
  • Olive oil: 3 tablespoons
  • Salt: ½ teaspoon
  • Ice: 200 gr
  • Elaboration:

    1. As we chose to use the natural mango, we started by washing it very well, removing the skin and the bone and then extracting the pulp.
    2. We put all the fruits and vegetables in the blender glass and beat . Little by little, we add the vinegar, olive oil and salt, until we obtain a homogeneous mixture.
    3. Finally, we pass the mango gazpacho through a strainer and it is ready to serve.

    Gazpacho recipe with varied fruits


    • Kiwis: 3pc
    • Oranges: 6 units
    • Pineapple: ½ unit
    • Apple: 1 pc.
    • Lemon: 1 pc.
    • Honey: 1 tablespoon
    • Pinch of salt


    1. We start by peeling the oranges and removing the seeds and as much white skin as we can to avoid their bitterness.
    2. We also peel and chop the other fruits, remove their seeds and the central and hard part of the pineapple.
    3. Next, we place all the chopped fruits in the blender glass and beat until a homogeneous mixture is obtained.
    4. Finally, we add half of the lemon (without skin or seeds), the pinch of salt and honey , and beat again.
    5. We take our assorted fruit gazpacho to the fridge to cool down before serving. If you prefer, you can beat the fruits with ice to speed up the process.

    Watermelon and Strawberry Gazpacho Recipe Gazpacho rojo


    • Watermelon: 250 gr (without seeds)
    • Strawberries: 250 gr
    • Ripe tomatoes: 300 gr (without seeds)
    • Cucumber: 1 pc. without skin
    • Red pepper: 1/3 unit.
    • Garlic: 1 clove
    • Wine vinegar: 1 tablespoon
    • Olive oil: 4 tablespoons
    • Salt: ½ teaspoon
    • Sugar: a pinch.


    1. First, we wash well and chop all the fruits and then place them in the blender glass.
    2. We beat well until we get a homogeneous mixture. We add the oil, vinegar and salt, and beat again.
    3. Next, we pass the fruit gazpacho through a strainer. If necessary, you can add a little water to facilitate this process.
    4. Once strained, we taste, correct the salt (if necessary) and add the pinch of sugar to counteract the acidity. Mix with a spoon and put in the fridge until it is at the ideal temperature to taste.

    Tip “extra”: you can prepare a garnish using the same ingredients in the recipe. To do this, just chop the fruits and vegetables into very small pieces and add a little finely chopped garlic, oil, vinegar and salt. This way you will have a delicious vinaigrette to accompany your fruit gazpacho!

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