This tropical gazpacho is being a guest almost daily at our table. I am an unconditional fan of traditional gazpacho but I admit that I miss innovating a little, so the Gazpacho with cherries or the Mexican-style gazpacho They lose me.

This one today is much fresher and lighter and has a beautiful color thanks to fresh beets. The secret to that perfect is to crush for a long time so that the texture is smooth and uniform, although I to get it simeerpe strain it and thus remove the remains of skin and seeds.

In short, it is pro that you like it and that you do it without stopping, because at home it always triumphs among my guests who are surprised by its color and its rich flavor


For gazpacho

  • 6 pear tomatoes
  • 2 tomatoes on the stick
  • 100 g cherry tomatoes
  • 1 green pepper
  • 1 fresh bait
  • 2 slices melon
  • 1 small beet
  • 1/2 avocado
  • 3 tablespoons oil
  • salt to taste

To accompany

  • 2 hard-cooked eggs
  • some chopped ham


Peel and chop the beetroot. Cut the pepper into pieces removing the seeds and chop the onion and set aside.

Cut the skinless avocado into pieces. Reserve.

We remove the heart from pear tomatoes and branch tomatoes and cut them into pieces. Cut the cherry tomatoes in half.

In the glass of a blender or a food processor put all the ingredients. Grind until you get a smooth texture without pieces. I always strain it because I like it to be very smooth but there are those who like it with pieces.

Serve cold accompanied by a little chopped egg and ham and some fresh basil leaves.

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