This summer try fresh recipes that you can make in a short time and with which you can enjoy very traditional dishes, like gazpacho, but with international touches. Here we take a look at the most popular Andalusian cold soup to add Thai touches, make it with green ingredients or create a golden gazpacho.

1. Gazpacho Thai

We travel to Thailand to try this cold soup served with prawns.


  • 3 large yellow tomatoes
  • 1 small cucumber
  • 1 yellow pepper
  • 1 small shallot
  • the white part of 1 lemongrass stem
  • 2 teaspoons
  • 2 teaspoons of fresh ginger grated the juice of a lime and its zest
  • 2 small chilies
  • ½ cup of coconut milk
  • fish sauce or concentrated broth
  • salt and sugar


  1. In the food processor mix the tomatoes cut into pieces, cucumber, peppers and shallot.
  2. Add lemongrass, chili, lime juice and its grated zest, fish sauce, ginger and cream.
  3. Strain the result with a fine sieve to remove skins and vegetable remains.
  4. Pour into a bowl and let cool for several hours.
  5. Room to taste and, if you want, add a splash of olive oil or a little more coconut milk on the surface.
  6. Serve with prawns, prawns and fresh herbs to taste.

2. Green Gazpacho

It changes the traditional red color of the Andalusian gazpacho for a refreshing and light green one.


  • 2 avocados
  • 500 g yellow tomatoes
  • 1 cucumber
  • 1 fennel
  • 2 stalks of celery
  • 2 scallions
  • 2 cloves of garlic
  • 1 handful of baby spinach
  • 1 bunch of basil
  • 2 cups of water
  • the juice of 2 limes
  • vinegar
  • olive oil
  • ½ jalapeño seedless
  • salt and pepper to taste


  1. In the blender or the food processor mix the peeled and cut cucumbers into pieces, the chopped tomatoes together with the scallions, the fennel, the jalapeños and the garlic.
  2. In another bowl chop the spinach, basil and add to the mixture.
  3. Add water to combine all the ingredients well.
  4. Finally mix with avocado, lime juice, vinegar, oil and salt. Process until smooth.
  5. Chill a couple of hours before serving.


3. Corn gazpacho

Prepare a different gazpacho with tomatoes and yellow peppers and the touch of different flavor that sweet corn grains provide.


  • 1 kilo of yellow tomatoes
  • 2 yellow peppers without seeds
  • 3 ears of corn kernels
  • ¼ cup of white onion
  • 2 cloves of garlic
  • 2 teaspoons sea salt
  • ½ cup of olive oil
  • ¼ cup of sherry vinegar
  • 2 tablespoons lime juice
  • olive oil and cilantro


  1. Wash and chop all the ingredients in large pieces. Add the lightly crushed and peeled garlic.
  2. Beat the tomatoes, peppers, corn kernels, onion, garlic in a bowl and sprinkle with sea salt. Mix well and let stand for half an hour.
  3. Mix the cold soup with olive oil. You can vary its texture by adding a little water so it is not so thick.
  4. Finish with a little sherry vinegar, lime juice and season to taste. Keep in the refrigerator until serving time.


4. Golden Gazpacho

We propose a golden gazpacho in which to combine the flavor of the vegetables with that of ripe peaches .


  • 3 ½ cups of yellow tomatoes
  • 2 large ripe peaches without bone
  • 1 yellow pepper without seeds
  • 1 small shallot
  • 2 cloves of garlic
  • 1 tablespoon of wine vinegar
  • 3 tablespoons of extra virgin olive oil
  • ½ teaspoon of salt
  • chopped fresh basil leaves
  • tomatoes to decorate


  1. Grind the tomatoes in pieces and the yellow pepper with a hand blender or a food processor.
  2. Put the garlic and the shallot.
  3. Room, add vinegar and olive oil. Mix until everything is well chopped.
  4. If you want it to be more liquid add more tomatoes. Add the peaches and mix until there is a soft soup. Pass it through a fine sieve.
  5. In a small bowl, put ½ peach, a handful of yellow cherry tomatoes, chopped basil and mix.
  6. Put the gazpacho in stories and sprinkle on top with the mixture of peach and cherry tomato.


Other recipes for making variations of traditional dishes are those of salmorejo that you can find here .


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