Spanish summer gazpacho recipes feature strawberry and watermelon twists

One Spanish recipe article presents a strawberry gazpacho for six people. It combines fresh strawberries, ripe tomatoes, cucumber, a small garlic clove, bread, extra‑virgin olive oil, salt, vinegar and optional seasonings. The ingredients are blended, strained for a smooth texture, chilled, and served with garnishes such as fresh cheese, basil, mint or cured ham. The author also offers gluten‑free and low‑calorie variations and notes that the soup keeps well in the refrigerator.

Another Spanish article details a watermelon gazpacho for four servings. It uses ripe tomato wedges, diced watermelon, cucumber, green pepper, onion, a slice of bread, sherry vinegar, olive oil, water and salt. The mixture is blended, adjusted for seasoning, chilled, and served cold with extra watermelon pieces. The recipe advises omitting garlic for a sweeter taste and states the soup can be stored for four to five days. Both pieces promote these cold soups as refreshing options for warm summer days.