Spicy strawberry and melon gazpacho

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 292 Kcal, 5g Protein, 30g Carbohydrates, 16g Fat


  • Gazpacho
  • 300 g beef tomato (e.g. Oxheart), chopped
  • 200 g strawberries, chopped
  • 500 g watermelon (yields approx. 350 g), chopped
  • 50 g bread (e.g. ciabatta), chopped
  • 1 shallot, roughly chopped
  • 1 red chilli, chopped
  • 1 garlic clove, halved
  • 2 tbsp red wine vinegar
  • 1 tsp fennel seeds, toasted, crushed
  • 3 tbsp olive oil
  • 1 tsp cumin, toasted, crushed
  • 1.5 tsp salt
  • Croutons
  • a little olive oil
  • 50 g strawberries, sliced
  • 100 g bread (e.g. ciabatta), cut into cubes
  • 2 tbsp basil, torn

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  • Gazpacho

    Place the strawberries in a blender along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for at least 1 hr.
  • Croutons

    Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy and golden brown. Plate up the gazpacho, top with the croutons, strawberries and basil, drizzle with oil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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