Spanish Gazpacho

Spanish Gazpacho

Yield: 1 serving
Community Recipe from


  • Tomato soup


  1. Ingredients
  2. For the soup:
  3. 3 pounds ripe tomatoes, peeled, seeded, and chopped (save the juice)
  4. ½ pound strawberries, stems removed
  5. ½ pound red seedless watermelon, about 1 cup
  6. 1 each green and red bell pepper, seeded and chopped
  7. 1 cucumber, peeled, seeded and chopped
  8. 1/2 small red onion, chopped
  9. 1 clove garlic
  10. 1 small jalapeno, seeded
  11. ¼ cup olive oil
  12. ¼ cup sherry vinegar
  13. 4 teaspoons salt or to taste
  14. For garnish:
  15. 1/2 cup red onion, finely diced
  16. 1 /2 cup cucumber, peeled, seeded and finely diced
  17. 1/2 cup red or green bell pepper, finely diced
  18. 1/2 cup finely diced strawberries
  19. ½ cup finely diced watermelon
  20. 1 jalapeno, seeded and finely diced

  21. Make the soup: In a food processor or a blender, combine tomatoes, strawberries, watermelon, peppers, cucumber, onion, garlic, and jalapeno and blend as smoothly as possible. This may be done in several batches. After processing, pass the mixture through a strainer into a large bowl. Make sure to press firmly, pressing all of the liquid from the pulp. Once the mixture has been strained, add the olive oil, vinegar, any remaining tomato juice, and salt to taste. Add the garnishes to the gazpacho, cover, and refrigerate for several hours or until well chilled.

  22. Serve cold in chilled glasses or bowls.

  23. Chef's Note: A pound of chopped poached shrimp or jumbo lump crabmeat may be added as a garnish to this soup if desired.

August 2011

This recipe is a personal recipe added by Rogertaylor and has not been tested or endorsed by MyRecipes.

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