With strawberry, melon or watermelon: 3 gazpacho recipes that surprise

O traditional gazpacho is made with mature tomato. However, there are alternative versions that can test and realize that there is more world in this typical cold soup.

How about strawberry, watermelon and even melon versions? Look, you're gonna be surprised and you're certainly gonna be a fan. Look at the proposals of Pingo Doce and also Tia Catia.

Gaspacho with Strawberry of the Candy Ping

Ingredients:
500 g heart-of-boi tomato
100 g sweet onion
1 garlic tooth
100 ml cold water
50 g celery (tale)
100 g strawberry
1 unit. cucumber
100 g pickled red pepper  
1 q.b. fresh basil
2 c. extra virgin olive oil soup
2 c. dessert cider vinegar
1⁄2 c. tea salt
1 q.b. pepper

Method of preparation:
1- Wash the tomato, remove its feet and punch it in the cross at the base. Scale the tomato in boiling water and reserve.
2- Peel the onion and garlic tooth.
3- Wash the celery stalk, the strawberries and the cucumber. Take your feet off the strawberries and peel the cucumber.
4- Skin the tomato, cut it into pieces and pour it into a blender glass.
5- Add the pepper without skin, 2⁄3 of onion and strawberries and half of celery and cucumber, cut into pieces.
6- Add two to three basil leaves, half the oil and vinegar, salt and pepper to taste. Crush everything very well.
7- Add the cold water, stir and put it in the fridge until serving.
8- Finely mince the rest, celery, cucumber, onion and strawberries, put in a bowl and season with the remaining oil and vinegar.

Read Also: Pasta recipe with cream and bacon that is ready in 20 minutes

Tomato and watermelon gazpacho of Auntie Catia

Ingredients:
400g watermelon
400g mature tomato naked without seeds
200ml tomato pulp
1/2 onions
1/2 peeled cucumber with no peel
1/2 red pepper
1 garlic tooth
50 ml cider vinegar
50 ml olive oil
Sal q.b.
Pepper q.b.
Croutons Ingredients:
200g of dried bread to make the croutons
Olive oil q.b.
Oreganos q.b.
Garlic powder

Method of preparation:
1- Preheat the oven to 180 degrees.
2- Remove the seeds at 1/2 red pepper.
3- In the blender place 1/2 red pepper, 400g of ripe tomato naked and seedless, 400g of watermelon, 1/2 onion, 200ml of tomato pulp,50ml of olive oil, 50ml of vinegar, 1 clove of garlic and 1⁄2 peeled cucumber and without peeling. Crush everything. Season with salt and pepper to taste and mix. Take it to the cold until it's time to serve.
4- For the croutons, cut 200g of dry bread into small squares, put it in a bowl and wrap it with olive oil, garlic powder and oregano. Put it in the oven at 180 degrees for 10 minutes.
5- Serve the gazpacho with the croutons.

Cantaloupe gazpacho and sweet ping

Ingredients:
1 unit (± 2 kg) white melon
1⁄2 unit. lemon (scrap and juice)
1 q.b. fresh mint
1 unit (300 g)
1 1⁄2 c. soup extra virgin olive oil
1 unit (120 g) cucumber
2 unit (± 300 g) mature tomato
1 unit (60 g) purple onion
1 q.b. pepper
500 g cooked shrimp
2 slice (40 g) ham 5 months of sliced cure
1 emb. (100 g) croutons 
4 unid. wood skewers

Method of preparation:
1- Open the melon in half, remove the seeds, slice into slices and eliminate the shell. Cut the pulp into cubes, book about one third and pour the rest into the blender cup.
2- Spill the reserved melon cubes with a little lemon and mint.
3- Hustle the courgette, cut it into pieces and add the melon to the blender. Add half a tablespoon of olive oil, lemon juice and 3 to 4 mint leaves. Work very well until you get a homogeneous mixture. Book it in the fridge.
4- Wash the cucumber and tomato and cut them into small cubes. Peel the onion, pinch it finely and mix it with cucumber and tomato. Season with the remaining olive oil and pepper to taste. Reserve.
5- Remove shrimp heads and shells. Stick them on small spikes, interspersing with the reserved melon cubes and slices of ham cut in half and wrapped.
6- Distribute the mixture of vegetables to bowls and pour over the melon and curget preparation. Have over each bowl the shrimp and ham skewers, and serve with the croutons aside in a bowl.