Who doesn’t love easy and cold Spanish soup recipes to prepare on hot days?
We know that some people aren’t the biggest fans of tomatoes, so for them, we bring this recipe for gazpacho without tomatoes: still as fresh and as delicious as the classic one.
In this article, you will learn how to make gazpacho in less than 30 minutes, and you will also get some amazing tips and tricks to nail this recipe every time.
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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts:
Background of the Dish
The easy gazpacho recipe without tomato juice (and without tomatoes in any form) is probably one of the most ambitious gazpacho versions.
Keep in mind that the traditional Spanish gazpacho has a lot of fresh tomatoes, so by removing that ingredient some people were unsure whether this recipe would work out or not.
However, this gazpacho without tomatoes became an instant hit among Andalusians (especially those who aren’t the biggest fans of tomatoes) and nowadays, it is one of the most popular alternatives to the classic one.
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Things You’ll Need for Gazpacho Without Tomatoes
To make this gazpacho without tomatoes you will need watermelon, apple, bell pepper, cucumber, onion, and olive oil as the main ingredient.
For the equipment, you must have a blender, a food processor, or any similar kitchen appliance that can help you to process everything together.
Ingredients
- 1 watermelon
- 1 apple
- 1 cucumber
- 1 green bell pepper
- 1 cup (240ml) cold water
- 1 red onion
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh lemon juice
- Salt and pepper (to taste)
How to Make Gazpacho Without Tomatoes – Step by Step Guide
- The first step on this Andalusian gazpacho recipe is to peel and chop the watermelon, and remove (and discard) as many seeds as you can. Peel and chop the apple, and remove the core and seeds (discard them).
- Now, peel and cut the cucumber. Chop the bell pepper, remove and discard the seeds. Also, peel and chop the onion, and do the same with the garlic clove.
- Then grab a blender or food processor, combine the chopped watermelon, cucumber, green bell pepper, red onion, and minced garlic.
- After that, blend the fruits and vegetables until you get a smooth consistency and everything is well combined.
- For the next step, add the olive oil, sherry vinegar, lemon juice, salt, and black pepper to the blender. Blend again until all the ingredients are thoroughly mixed.
- If the gazpacho is too thick, you can add chilled water in small amounts until you achieve your desired consistency and blend again after each addition. If it is too liquid then add one slice of stale bread.
- Now taste the Andalusian soup and add more salt, pepper, or vinegar if needed.
- Then take the gazpacho to a large bowl, cover it with a lid or plastic wrap, and refrigerate for at least 2 hours (or longer) to cool.
- After that time, give the homemade gazpacho a good stir. If it has thickened too much in the fridge, you can add a bit more chilled water and mix well.
- For the final step, you just have to serve the gazpacho without tomatoes while it’s cold.
Substitution of Ingredients
What we love the most about this recipe is that at the end of the day, it is a pretty simple gazpacho, which lets you play a lot with the ingredients.
First, this is a gazpacho without tomato juice (and without tomatoes), so if you think it needs more creaminess then you can add 1/2 cup of heavy cream or a few tablespoons of cream cheese (add them while you incorporate the oil and vinegar).
You can add other fruits to this gazpacho without tomatoes, like peaches, melons, and strawberries.
If you were looking for a vegetable gazpacho, then you should check out other recipes from us, like the sweet corn gazpacho and the cucumber avocado gazpacho.
Try the watermelon tomato gazpacho if you love the combination of these 2 delicious ingredients.
Tips on Serving Gazpacho Without Tomatoes
The most important thing about the gazpacho without tomatoes is to serve it as a Spanish chilled soup, besides that, you can serve it at any time of the day and in the amount of your choice.
If you want to take this simple gazpacho recipe to the next level then the presentation at the moment of serving will be your best option.
For example, you can toast chopped walnuts and almonds and place them on top of your gazpacho without tomatoes.
You can also add a drizzle of olive oil on top of each small bowl, or even drizzle a tablespoon of heavy cream to have a richer texture and more color.
This is a vegetarian gazpacho, but if you don’t follow that diet, then you can serve it with shrimp, serrano ham slices, or cooked bacon.
Give a go to other interesting and equally tasty gazpacho recipes like the chunky gazpacho, pea gazpacho, zucchini gazpacho or carrot gazpacho.
And if you have no problem with tomatoes, try the avocado tomato soup, that’s a creamy and nutritious gazpacho recipe from Spain.
How to Store Gazpacho Without Tomatoes
The watermelon gazpacho without tomatoes is meant to be served fresh, which means that you can’t store it for too long.
However, if you place it in a covered container (with a lid or plastic wrap) then you can store this chunky gazpacho for up to 3 days in the fridge.
Right before serving your gazpacho without tomatoes, you will have to stir it around for a bit so everything gets combined again.
Some Spanish cold soups that can be stored for longer or even in the freezer are the cold cauliflower soup and the cold asparagus soup.
Recipe Card: Gazpacho Without Tomatoes
Gazpacho without Tomatoes Recipe
Who doesn't love an easy gazpacho recipe to prepare during the hot days?
We know that some people aren't the biggest fans of tomatoes, so for them, we bring this recipe for gazpacho without tomatoes: still as fresh and as delicious as the classic one.
In this article, you will learn how to make gazpacho in less than 30 minutes, and you will also get some amazing tips and tricks to nail this recipe every time.
Ingredients
- 1 watermelon
- 1 apple
- 1 cucumber
- 1 green bell pepper
- 1 cup (240ml) cold water
- 1 red onion
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh lemon juice
- Salt and pepper (to taste)
Instructions
- Peel and chop the watermelon, and remove (and discard) as many seeds as you can. Peel and chop the apple, and remove the core and seeds (discard them).
- Peel and cut the cucumber. Chop the bell pepper, remove and discard the seeds. Peel and chop the onion, and do the same with the garlic clove.
- In a blender or food processor, combine the chopped watermelon, cucumber, green bell pepper, red onion, and minced garlic.
- Blend the mixture until smooth and well combined.
- Add the olive oil, sherry vinegar, lemon juice, salt, and black pepper to the blender. Blend again until all the ingredients are thoroughly mixed.
- If the no tomato gazpacho is too thick, you can add chilled water in small amounts until you achieve your desired consistency. Blend again after each addition.
- Taste the Andalusian gazpacho and add more salt, pepper, or vinegar if needed.
- Transfer the gazpacho to a large bowl, cover it with a lid or plastic wrap, and refrigerate for at least 2 hours (or longer) to allow the flavors to meld and chill the soup.
- Before serving, give the cold Spanish soup a good stir. If it has thickened too much in the fridge, you can add a bit more chilled water and mix well.
- Serve the gazpacho without tomatoes while it's cold.
Notes
If you want this to be a chunky gazpacho recipe you just have to cut some extra pieces of the vegetables and the watermelon (or apple) and add them right before serving.
This Spanish soup is served cold, but you can speed up the cooling process by chilling it in the freezer for 45 minutes.
To spice things up on this chilled Spanish soup you can add 1/2 teaspoon of chili flakes, or 1 teaspoon smoked paprika (using jalapeño pepper will work too).
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 88Total Fat 4.9gSaturated Fat 0.7gCholesterol 0mgSodium 5mgCarbohydrates 11.5gFiber 1.3gSugar 7.8gProtein 1g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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