Melon gazpacho gains popularity in Spain as strawberry version emerges in Sweden

In Andalusia, Spain, a chilled soup made from melon, tomatoes, cucumber, green pepper, garlic, olive oil and sherry vinegar is being promoted as a refreshing summer alternative to traditional gazpacho. Chefs and restaurants are highlighting its high water content, vitamins and antioxidants, and serving it with jamón ibérico, cured cheese or mint leaves.

In Sweden, a similar cold vegetable soup incorporates strawberries alongside tomatoes, orange bell pepper, cucumber, scallion, garlic, olive oil and balsamic vinegar. The recipe is presented as a light, flavorful summer dish, with optional garnish of chopped vegetables and strawberries, and suggests adjusting thickness with water before chilling.

Both recipes showcase regional adaptations of the classic Iberian gazpacho, emphasizing seasonal fruit and a light, hydrating profile for hot weather.