Summer fruit gazpacho. Gazpacho is a cold soup made with mostly raw vegetables, but sometimes also cooked, typical of Spain and in particular of Andalusia. Compared to the traditional recipe, based on tomatoes and peppers, there are numerous variations to prepare gazpacho, including that of fruit gazpacho, to be served at the end of a meal as a dessert or as a snack. Here's how to prepare it.
Il summer fruit gazpacho It is a cold soup to be served at the end of a meal, perfect for the whole family, it adapts perfectly to the hot season, also replenishing the daily vitamin requirement.
Il gazpacho is a typical recipe of Spain and in particular from Andalusia, which involves the use of vegetables, but compared to the traditional recipe, based on tomatoes and peppers, there are numerous variations to prepare gazpacho, including that of fruit gazpacho, to be served at the end of a meal as a dessert or as a snack. Here's how to prepare it.
- 2 or 3 slices of yellow melon
- 2 nectarine peaches
- 3 ripe apricots
- 2 or 3 tablespoons of lemon juice
- 2 ice cubes (optional)
- 1 tablespoon of blueberries
- 1 tablespoon of raspberries
- 1 sprig of fresh mint
- 2 teaspoons of coconut flakes, almonds or almond flour
- Preparation Time: 10 minutes
- Cooking time: -
- Rest time: -
- Dose: for 1 serving
- Difficulty: low
Preparation of summer fruit gazpacho
For the preparation of the fruit gazpacho the ideal is to have a kitchen mixer with ice crusher blades available. A normal blender is also fine, if you prefer to prepare gazpacho without ice but perhaps using fruit stored in the refrigerator.
Unlike a normal smoothie, in which water or fruit juices are usually added to obtain a fairly liquid mixture, the fruit gazpacho it turns out quite dense, just as if it were a very velvety soup, so you can enjoy it with a spoon or with a teaspoon.
First, take care of the melosine. Divide it first in half and then in four quarters. Remove the seeds from one of the four parts and cut two or three slices into cubes. Put the melon in the mixer and prepare the other ingredients.
Wash the apricots and peaches. Peel them, divide in half and remove the core. Then cut them into slices or cubes, so that they are easier to blend. Better to choose ripe fruit, also to get a sweet-tasting gazpacho without having to add sugar.
Blend together the melon, peaches, nectarines, apricots and ice cubes (which are however optional). Join the lemon juice and mix. Pour the mixture into a small bowl or bowl. Wash raspberries and blueberries in cold water and dry them very well.
You can use them to garnish your gazpacho. Distribute them on the surface of the mixture gently and without pressing. Then sprinkle your fruit gazpacho with scoconut curds or of almond flour.
All this takes a few minutes, then better prepare the gazpacho at the moment just before serving it, so as to keep all the properties of the fruit intact. Otherwise, you can keep it briefly in the refrigerator - for a couple of hours at the most - before serving. To enrich your dessert or snack, you can accompany the gazpacho with homemade biscuits. Garnish your fruit gazpacho with a sprig of fresh mint just picked.
Marta Albè (Texts and Photos)
- Gazpacho: the original recipe and 10 other variations
- Raw food: 10 raw food recipes that will make happy even those who are not
For other fruit recipes see also:
- Melon: 10 summer recipes for all tastes
- Fruit flavored waters
- Fruit skewers