Ultimate Summer Fruit Soup Recipe

In the scorching heat of summer, you have to gather as many allies as you can to fight those temperatures, and Spanish soup recipes provide some of the best secret weapons.

The summer fruit soup is one of them, combining the freshest seasonal fruits with the beloved gazpacho ingredients, resulting in a refreshing and flavorful dish.

You can learn how to make this recipe step by step with the best tips for storing, serving, and customizing the ingredients by scrolling down this article.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Cherry gazpacho 

• Fruit gazpacho

• Watermelon mint gazpacho

Background of the Dish

The first Spanish cold soups to be created strongly resembled what we know today as the traditional Spanish soup: a mix of vegetables crushed in a mortar and pestle resulting in the Andalusian gazpacho.

With time, different versions of this timeless classic were created, some of them more attached to the original idea, and others taking incredible spins and twists.

Among the latter, you will find the summer fruit soup, one of the best chilled fruit soups for summer that you can find as it blends seasonal fruits with vegetables, making it the most refreshing option for hot days.

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Things You’ll Need for Summer Fruit Soup

To prepare this summer fruit soup you will need ripe tomatoes, cucumber, olive oil, and a mix of your favorite seasonal fruits (such as watermelon, strawberries, and peaches).

When it comes to the equipment, you will need a blender, food processor, or immersion blender so that your summer fruit soup reaches the perfect consistency.

Ingredients

• 2 cups (about 300gr) of chopped mixed summer fruits (such as watermelon, strawberries, peaches, or mangoes)
• 4 ripe tomatoes
• 1 cup (240ml) cold water
• 1 cucumber
• 1 red bell pepper
• 1 red onion
• 2 garlic cloves
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

How to Make Summer Fruit Soup – Step by Step Guide

1. To start, grab your favorite fruits, wash, peel, and chop them into squares. The best part about this fruit gazpacho recipe is that you can use your favorite ones, though the Andalusian classics are watermelon, strawberry, and peaches.

2. Now, peel and chop the cucumber and red onion into small pieces. Wash the tomatoes and bell pepper, discard the seeds, and chop them into small squares. Peel and mince the garlic cloves.

3. Using a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, and mixed summer fruits. Blend just for a little bit, until you get a puree-like consistency.

4. After that, add the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Blend the cold fruit soup until smooth. Then, add water gradually until it reaches the desired consistency.

5. To continue with this fruit soup recipe, transfer the soup to a large bowl or pitcher and refrigerate for at least an hour to chill and allow the flavors to meld.

6. Then, taste the summer fruit soup and adjust the seasoning before serving. Also, give it a good stir.

7. Finally, serve the Spanish fruit soup. If desired, you can garnish the summer fruit soup with chopped fresh herbs, croutons, and diced fruits.

Substitution of Ingredients

This is the perfect soup for the summer season because from the get-go it allows you to choose your favorite fruits to make it, and that may apply to the other ingredients if desired.

In Southern Spain, the fruits commonly used for this cold Spanish soup are watermelon, strawberries, and peaches, but you can copy the blueberry cold soup and the cold pear soup and add those to the mix.

Other vegetables that you can add to this summer fruit soup are carrots, corn, or zucchini, as they can contribute to the soup’s texture, flavor, and nutritional value, adding depth and complexity to the dish.

More summer soup ideas that you can follow are to add Greek yogurt or sour cream for a refreshing contrast to the bright and fruity flavors.

The chilled blackberry soup is another sweet fruit that uses yogurt and is a unique recipe.

The peach and tomato gazpacho is a great summer fruit as well, that perfectly combines fruit and vegetables.

Tips on Serving Summer Fruit Soup

The summer fruit soup will become your new go-to recipe during the hot days as you can enjoy it during lunch, dinner, or even as an afternoon snack.

Besides that, it works as an appetizer or main dish, you just have to adapt the serving style (a small bowl for a main dish, or shot champagne or martini glasses to serve it as an appetizer).

Similar to most cold summer fruit soups, a great way of adding texture is to top it with the same diced fruits, bread croutons, or chopped and toasted nuts.

To give this chilled fruit soup a salty twist you can top it with chopped and fried bacon, serrano ham slices, or a little bit of crumbled feta cheese.

Do you want to embrace that summer feeling in your next family or friend gatherings?

Then prepare a table filled with shots or small glasses of this one and other Spanish soups such as the Spanish peach gazpacho, the strawberry gazpacho, and the gazpacho de mango.

How to Store Summer Fruit Soup

A big part of the flavor of this delicious summer fruit soup relies on the freshness of the fruit and the vegetables, so it is better to enjoy it the same day that you make it.

However, once you finish making this recipe for Spanish soup, you will be able to store it in the fridge for up to 2 days; all you have to do is place it in a covered container (with plastic wrap and a lid).

After that, stir your summer fruit soup for a minute to blend all of the ingredients -or even run it through the blender again if it got too separated- and adjust the seasoning.

Luckily, there are more Spanish soup recipes that you can make and store in the fridge for later, such as the sweet pineapple gazpacho and the refreshing watermelon tomato gazpacho.

Recipe Card: Summer Fruit Soup

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