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Six alternatives to Gazpacho

Gazpacho is the champion of the summer, perfect for humid days and hangovers.

Fruit of the Mediterranean with added tomato and pepper, gazpacho is the perfect anti-toxic, hydrating and purifying, anticancer, antiseptic, diuretic… and of course refreshing.

Photos - magazine


Starting from a basic gazpacho, with a few new ingredients and a little imagination these recipes are ideal for summer fun.

Melon with ham to drink
This recipe changes the classic solid starter into a cold soup enriched with diuretic, slightly laxative, rich in vitamins and minerals with very hydrating qualities.
More melon than tomato, cucumber, green pepper, a pinch of onion for taste, a clove of garlic, extra suave olive oil for the emulsion, a day’s old lump of bread, a spoonful of apple vinegar, salt and ham cubes.
Peel, remove the pips and chop the melon, put it into a mixer alone. Clean the other ingredients, peel the tomato and remove the seeds from the green pepper, chop them and add them to the melon. Slowly add the vinegar, salt and olive oil to the mix to obtain a light emulsion. Keep in the fridge. Serve in bowls or open cups with the bits of ham on top.

Strawberry gazpacho
A gazpacho without tomato with vegetables, strawberries and high in Vitamin C with fibre, vitamins and minerals.
Strawberries, cucumber, onion or spring onion, red pepper to taste, brown sugar, extra suave olive oil, apple vinegar, an optional piece of ginger and salt
Clean and cut the strawberries, put them on a plate, sprinkle a little sugar, place the plate in the freezer while you prepare the rest of the ingredients, clean and chop the vegetables, wet the bread with vinegar, add salt, put into a mixer glass and add the strawberries, beat adding oil slowly until homogeneous.
Drip though a colander, let freeze. Serve very cold with a slice of strawberry or a sprig of mint.

Water melon
Queen of hydration, the water melon is rich in anti-toxins which help to prevent cancer and cholesterol, and rich in vitamins and minerals such as magnesium, necessary for the bones and nervous system, and take advantage of the proteins, potassium which help to eliminate liquids.
Water melon and mature tomatoes in equal parts, onion, cucumber, red pepper, hard bread and with prudence extra virgin olive oil, salt, pepper and vinegar
Peel, remover the pips and chop the tomatoes and the water melon, if it has lots of pips – you can leave some if you use a colander after mixing. Put the ingredients into the glass of a mixer until the liquid has a soft texture, if it gets too heavy; try adding just a little water. Correct the dressings and place to freeze.

Cherries add multiple purifying and antitoxin qualities with potassium, iron, calcium and zinc, for the treatment of liquid retention, osteoporosis, during the menopause, for dental problems and for losing weight in obese people.
Mature tomatoes and cherries and de-stoned, in the proportion of two to one, cucumber, onion, green pepper, breadcrumbs from yesterday, salt, top quality suave olive oil and a little wine vinegar.
Place the solids in the mixer glass, mix and beat adding the oil and vinegar slowly until creamy. Pass the mixture through a colander and check for salt. Keep in the fridge and serve very cold. Goes well with a tapa of fried or grilled fish, or cover it with cheese powder or fresh ice cream.

Another very interesting fruit, the mango enhances the doses of anti-toxins, improves defences, protects from cancer, helps to cure skin and digestion. Containing fibre and minerals (iron, potassium, zinc, copper and magnesium) prevents constipation, the retaining of liquids and high blood pressure. Catalyst for the absorption of proteins, develops muscle mass for sportsmen, is a relaxant and anti-depressive.
Mature mangos and pear tomatoes with a great deal more mango, a little of green pepper, enough sugar to quit the acidity, suave virgin extra olive oil and apple vinegar in equal amounts, then double the amount of sunflower oil, salt, a lump of bread from the day before and water as needed.
Mash the bread with the liquids for half an hour. Peel and remover the pips from the tomatoes, peel and remove the centre of the mangos. Remove the pips and chop the pepper. Put all the ingredients into a mixer glass and churn until creamy.
Pass through a colander if necessary to quit the herbs, leave to freeze and serve very cold.

Red beetroot
Chef David de Jorge has placed in his blog this recipe from Martín Berasategui, a variation on a traditional drink with a touch which changes everything. The red beetroot has purifying, rejuvenating, anti-depressive and heart benefits with amounts of iron, folic acid and vitamin C.
I kilo of mature tomatoes, 10 grams of green pepper, 15 grams of onion, 6 spoonfuls of virgin olive oil, one spoonful of Jerez vinegar, 20 grams of bread, 50 grams of cooked beetroot, salt, a piece of Burgos cheese, two spoons of toasted pine nuts, and one soup spoon of chopped onion.
Clean and de-pip the tomatoes saving any leaking water. Beat all the ingredients, except the fresh cheese, pine nuts and onion, in a mixer glass at top speed. Keep very cold. Cut the cheese into darts; mix with a pinch of olive oil and chopped onion. Serve this gazpacho very cold and with cheese to garnish.