It is typical that in summer we usually eat gazpacho, you know the tomato soup with vegetables, since it is an easy and practical dish, in addition to being refreshing and delicious. That is why today I bring you 5 alternatives to gazpacho, so that you have other ideas of cold and refreshing soups and you can vary your dinners and / or meals.

ALTERNATIVES TO GAZPACHO

1. MELON GAZPACHO (LidlRecetas)

   Servings: 4 | Difficulty: easy | Preparation time: 30 minutes

   Ingredients:

   • ½ melon
   • 1 green bell pepper
   • 100 g cucumber
   • ½ onion
   • 90 g croutons
   • 1 clove garlic
   • Olive oil
   • Apple vinager
   • Salt
   • Ham in cubes
   • Chive

   Elaboration:

   1. We wash the green pepper. Next, we peel the melon, the cucumber, the garlic clove and the onion. We dice all the vegetables and the melon.

   2. We put all the vegetables and the melon in a mixing glass.

   3. Add the croutons, vinegar, season and beat well, incorporating the oil little by little.

   4. Place, add the ham into cubes, sprinkle chopped chives over it and… enjoy!

2. LIGHTWEIGHT VICHYSSOISE (LidlRecipes)

   Servings: 4 | Difficulty: Easy | Preparation time: 40 minutes

   Ingredients:

   • Olive oil
   • 3 leeks
   • 2 chives
   • 1 potato
   • 1l chicken broth
   • 150 ml of evaporated milk
   • Salt
   • Leek rings
   • Chopped chives

   Elaboration:

   1. We cut the leeks into portions. Sauté together with the scallions cut into quarters in a pot with oil without turning brown.

   2. We crush the peeled potato on the vegetables, cover with the chicken broth. Cook for 30 minutes over medium heat.

   3. We place the ingredients in a mixing glass, add the evaporated milk, season, and blend. We place the ingredients in a mixing glass. Next, we add the evaporated milk, season, and crush.

   4. Serve the  vichyssoise  cold, decorate with leek rings, chopped chives to taste and… enjoy!

3. RED PLUM GAZPACHO (LidlRecetas)

   Servings: 4 | Difficulty: easy | Preparation time: 20 minutes

   Ingredients:

   • 1 kg of red plums
   • 1 spring onion
   • 1 green bell pepper
   • 1 cucumber
   • 1 clove garlic
   • 4 slices of sliced ​​bread
   • Fresh basil
   • Extra virgin olive oil
   • Apple vinager
   • Salt
   • 1 Greek yogurt
   • 3 yellow plums

   Elaboration:

   1. Peel the cucumber, split it and add it to the blender glass. We wash the plums, green pepper and chives.

   2. Cut and add to the blender glass all the vegetables except the yellow plums.

   3. Add a peeled garlic clove, sliced ​​bread, a tablespoon of apple cider vinegar and season. We beat and add the oil little by little.

   4. We plate, add a tablespoon of Greek yogurt, a few cubes of yellow plums, chopped fresh basil and… we have a delicious fruit gazpacho ready!

4. COLD CUCUMBER AND WATERMELON SOUP WITH CELERY (Hogarmanía

   Ingredients:

   • 2 small cucumbers
   • 1 kg. watermelon
   • 2 sticks of celery
   • 150 gr. of cheese
   • 6 slices of stale bread
   • 6 black olives
   • 1/4 l. vegetable broth
   • olive oil
   • vinegar
   • Salt
   • parsley (to decorate)

   Elaboration:

   1.Peel and chop the watermelon and place it in a bowl. Blend with the electric mixer, transfer to a jug and chill in the refrigerator. Reservation.

   2. Put the bread crumbs in a bowl, pour in the vegetable broth. Peel one cucumber and leave the other unpeeled. Chop the two and add them. Shreds with electric mixer. Dress with a pinch of vinegar, salt and a dash of oil. Transfer it to another pitcher and chill in the fridge.

   3. Peel the celery and fill it with the blue cheese. Chop the black olives.

   4. Serve the cucumber and watermelon soups in a deep dish. Place the chopped olives in the center and serve with the celery and cheese. Decorate the plate with a sprig of parsley.

5. COLD CUCUMBER AND AVOCADO SOUP (ElComidista)

   Ingredients for 4 people:

   • 500 g cucumber
   • 250 g of avocado (2 medium)
   • 1 clove garlic
   • 50 ml of extra virgin olive oil
   • 1 tablespoon of sherry vinegar
   • Half a teaspoon of ground cumin
   • Half a teaspoon of salt
   • 2 tablespoons coriander or parsley leaves
   • 350 ml cold water

   Preparation

   1. Peel the cucumbers and avocados and cut them into pieces.
   2. Blend all the ingredients except the water in a food processor or with a mixer.
   3. Taste and rectify, if necessary, the point of salt.
   4. Add the cold water from the fridge and blend again. Depending on the thickness you want to achieve (foamy cream or liquid soup), add more water.
   5. Serve immediately or keep in the fridge until ready to eat.
   6. Garnish the dishes with toasted sesame, flax seeds, cumin or dried fruit and a drizzle of olive oil.