Best Cold Pear Soup Recipe from Spain

Summertime is the perfect moment of the year to delve into the world of cold Spanish soups recipes and start innovating with fresh fruits and veggies.

If you want a sweet and creamy alternative to the best tomato gazpacho, that can be served for any meal of the day (including breakfast) then the cold pear soup is for you.

Not only is the cold pear soup recipe super simple to make, but it also is one of the most popular cold soups apart from the classic chilled tomato gazpacho, so let’s get right into it.

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

• Heirloom gazpacho

• Green tomato gazpacho

• Corn gazpacho

Background of the Dish

The easy tomato gazpacho was created centuries ago, and since the tomato (the main star) is already somewhat sweet, it didn’t take too long until people developed the fruit gazpacho.

Some of the first documented fruity gazpachos were the watermelon gazpacho and the cherry gazpacho, but once people started wondering what to do with fresh pears, this recipe was born.

The cold pear soup is creamier than the others because it has plain yogurt as one of its main ingredients, and the chilled temperature enhances the flavors of the sweet pears, making it a delightful and soothing dish on hot days.

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Things You’ll Need for Cold Pear Soup

For this simple gazpacho recipe, you need ripe pears, apples, and plain yogurt as the main ingredients.

Besides that, you will need a food processor, blender, or similar kitchen appliance to process the cold pear soup together.

Ingredients

• 1kg ripe pears
• 1 cucumber
• 3 green apples
• 1/4 cup (60gr) almonds
• 2 cups (480gr) plain yogurt (Greek yogurt works well too)
• 1 cup (240ml) cold water
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon salt
• Fresh mint leaves for garnish

How to Make Cold Pear Soup – Step by Step Guide

1. To start with this easy gazpacho soup recipe just wash, peel, and remove the core from the pears. Do the same with the apples, discarding the seeds in both cases. Dice them into small squares.

2. After that, wash, peel, and chop the cucumber (also discarding the seeds). Set aside for a bit.

3. Now grab a small bowl, whisk together the yogurt, cold water, lemon juice, honey, and a pinch of salt. Set aside.

4. Then, with the help of a blender or food processor, combine the diced pears, cucumber, and green apples. Blend until you get a smooth yet thick puree.

5. For the next step, combine the fruit puree with the yogurt mixture and stir well until everything is fully incorporated.

6. Now, taste the soup and adjust the seasoning if needed. You can add more honey for sweetness or more lemon juice for acidity, it just depends on your preference.

7. After that, cover the homemade gazpacho and refrigerate for at least 1 hour or until well chilled. In the meantime, chop and toast the almonds.

8. Right before serving, stir the cold pear soup well and pour it into individual bowls. Garnish each bowl with chopped toasted almonds.

9. For the final step in this pear soup recipe, tear some fresh mint leaves, clean them, and place them on top of each plate for added freshness and flavor.

Substitution of Ingredients

To make this easy gazpacho you need pears, apples, and yogurt as the main ingredients, but there are a few substitutions that you can make.

For example, instead of fresh pears, you can use canned ones, though fresher is always better.

Keep in mind that the yogurt doesn’t add flavor to this cold pear soup, but if you still aren’t the biggest fan of it then you can use the same amount of buttermilk or milk plus two tablespoons of cream cheese.

To turn it into a vegan cold soup, you can use vegan plain yogurt, or replace it with vegan milk (better if it is coconut or almond milk).

Try our tomato soup with coconut milk if you want to give a go to this combination.

As well as other pear soup recipes, you can add other veggies like tomatoes and zucchini, and you would have something more similar to the easy tomato gazpacho.

The world of gazpachos is quite diverse and with recipes like chilled melon soup or gazpacho de pepino, you won’t ever have boring recipes.

Lastly, the pear goes well with other higher flavor profile fruits, so you can mix this recipe and other Spanish cold soups like the strawberry gazpacho or the pineapple gazpacho.

Tips on Serving Cold Pear Soup

This cold pear soup is a refreshing and light dish that is typically served as a chilled appetizer or a starter.

We encourage you to serve the healthy gazpacho in individual bowls or small glasses, garnished with chopped toasted almonds, and fresh mint leaves on top.

This cold pear soup can be a great addition to a brunch spread or served as an appetizer before a main meal, and the best part is that it pairs well with a variety of dishes, including salads, grilled meats or seafood, and light sandwiches.

If you are looking for a savory lunch or dinner option, then a cold vegetable soup is a more suitable alternative, so feel free to check some of our summer gazpacho recipes like the yellow tomato gazpacho, the bloody Mary gazpacho and the roasted tomato gazpacho.

How to Store Cold Pear Soup

Once you finish preparing the cold pear soup, you can place it in a covered container (with a lid or plastic wrap) and store it for up to 3 days.

We don’t recommend freezing the cold pear soup because it may separate or change in texture after freezing, especially due to the yogurt content.

Remember, while cold soups are delicious and refreshing, they are best when freshly made, so if you need to store leftovers, refrigerate right away and consume them within a short period to ensure the best quality and taste.

If you need a cold soup that you can freeze, then you can make other Spanish gazpacho recipes like pea gazpacho or cold asparagus soup.

Recipe Card: Cold Pear Soup

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