A Publication of WTVP

Soups of Summer

Cold soups are wonderful to enjoy during these hot summer days.

by Chef Golda Ewalt |

Cold soups are wonderful to enjoy during these hot summer days. They can be made ahead of time and chilled, allowing the flavors to develop before serving. They are typically loaded with seasonal fresh fruits and vegetables that can be picked up at a local farmer’s market. Besides the two recipes featured here, cold soups can showcase cucumbers, potatoes and leeks, zucchini, beets and peas. Many originated from other countries, and my favorite is gazpacho, a tomato-based soup from Spain. I like to add olives and avocado for a tasty twist!

The fruit-based recipe has its roots in the city of Morelia, in the Mexican state of Michoacan. It brings back memories of vacations in Mexico, where street vendors would sell chips, fresh mangos on a stick, sliced cucumber and jicama. A colorful fruit soup known as Gazpacho de Fruta was also available from the vendors. They would offer these popular street snacks drizzled with a tangy, red sauce known as chamoy and sprinkled with Tajin, a zesty, spicy and tangy seasoning.

Here in Peoria, chamoy sauce can be found at La Esquinita Grocery on Wisconsin Avenue. It can also be made at home from apricot jam, fresh lime juice, hot chili peppers and salt. Tajin Clasico Seasoning powder can be found at most grocery stores. This recipe is perfect for the summer when fruit is at its best!


Makes 8 servings

3 tomatoes, diced
1 46-ounce can tomato juice
2 tablespoons olive oil
2 tablespoons apple cider or red wine vinegar
1 small cucumber, diced
1 avocado, peeled, seed removed and chopped
¼ small red onion, diced
2 cloves garlic, minced

1 green or red bell pepper, seeded and chopped
1 6-ounce can pitted black olives, drained
1 teaspoon hot sauce, such as Tapatio
1 tablespoon fresh dill, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro
Freshly ground black pepper, to taste


  1. In a large mixing bowl, combine all ingredients. Mix well. 
  2. Cover and refrigerate for several hours before serving. Serve with croutons or crusty bread.

Gazpacho de Fruta
Mexican Fruit Gazpacho with Chamoy and Tajin
Makes 4 servings

2 cups orange juice
Juice of 1 lime
1 small cucumber, diced
1 cup pineapple, chopped 
1 cup blueberries
1 cup watermelon, chopped
1 cup strawberries, sliced 
4 teaspoons chamoy sauce
Tajin Clasico Seasoning powder for garnish

fruit gazpacho


  1. In a large bowl, combine the orange and lime juice, cucumber and fresh fruit. Mix well and chill before serving. (You may also use other fruits, such as chopped apples, mango, papaya, raspberries and other melons. I suggest four different types of fruit equaling four cups.
  2. Serve in a bowl or glass. Drizzle one teaspoon chamoy over the fruit gazpacho and sprinkle with Tajin. You can also garnish the rim of the cup by rubbing it with lime juice and rolling in Tajin. PM