in Soup Recipes

Iced Strawberry and Watermelon Gazpacho

updated

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Ingredients for 4 servings:

  • 400 g strawberries
  • 600 g watermelon(s)
  • 100 g blueberries
  • 2 tbsp sugar
  • 2 tbsp grenadine
  • 4 tbsp cream yogurt
  • 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse and slice 300g of strawberries. Cut 300g of melon flesh into chunks and remove the seeds. Blend the watermelon and strawberry pieces, sugar, and grenadine syrup in a blender until smooth. Add the lemon juice and yogurt and blend briefly. Chill the soup. Halve 100g of strawberries and dice 300g of watermelon flesh. Ladle the cold soup into mugs. Top with strawberries, melon, and blueberries. A nice serving option: Place the mugs on deep plates with crushed ice and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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