Sweet Gazpacho: The New Summer Recipe That Slurps Away the Heat in Mallorca

Sweet Gazpacho: The New Summer Recipe That Slurps Away the Heat in Mallorca

Fruity variations, market-basket ideas and a small practical guide for hot days

When the cicadas start their endless melody along the lanes of Palma and the heat on Passeig del Born sits like a heavy scarf on sunny days in Palma, people look for cooling with a sense of taste. A cold little soup is nothing new in Mallorca – we all know gazpacho. What is new is how many locals and market sellers are currently mixing their tomatoes with summer fruits: watermelon, cherries, strawberries or plums create a sweet-fresh version that's quietly spreading through local restaurants and home kitchens on the island.

The idea behind the variations has been given a nutritional-science voice: Belén Serena put together four fruit gazpacho recipes, all built on the same base. I checked the ingredients in the Mercat de l'Olivar and tried them myself – simple cooking, no fuss, perfect for lunch breaks under the awnings.

The base (for one to two portions) is classic and light: 250 grams of ripe tomatoes, a quarter cucumber, 40–50 grams of red pepper, one tablespoon extra virgin olive oil, one teaspoon sherry vinegar and salt to taste. For a thinner texture, add a little water. On this foundation the fruits are added, each giving its own note to the version:

Watermelon variant: 150 grams of watermelon – particularly refreshing, sweet and velvety.
Cherry variant: 100 grams of pitted cherries – an intense color accent, elegant acidity.
Plum variant: Two ripe plums (100–120 grams) – velvety, with a slight bite.
Strawberry variant: 100 grams of strawberries – aromatic, fresh, child-friendly.

Preparation is child's play: blend everything together in a food processor or with a hand blender, season with salt and vinegar and then let it rest in the refrigerator for at least an hour. On Mallorca this is practical: in the evening before a walk along Portixol the little bowl is already cold on the terrace, ready to face the evening heat.

A few local kitchen tips: at the Mercat de l'Olivar I look for firm but ripe tomatoes – they give the soup body. A squeeze of lemon juice instead of a teaspoon of vinegar changes the freshness; if you have mint or basil, sprinkle a few leaves just before serving. In beach bars on Avinguda Gabriel Roca you could offer this as a small starter at some of the island's six beach clubs; glass bottles with screw caps are good for taking it to the beach.

Why does this go down well in Mallorca? First: it uses seasonal fruit that is currently abundant at the weekly markets. Second: it helps take in fluids and fresh nutrients without feeling heavy in the stomach – practical when the midday blaze forces cafés into siesta. And third: it's easily adaptable; bars, families and holiday apartments can offer variations that delight children and guests.

A little everyday scene: early in the morning a market seller carries a crate of halved watermelons across the square, the smells of freshly baked bread and coffee mingle in the air. Two neighbors stop by, taste a spoonful of the new gazpacho from a paper cup and nod. No big fuss, just a moment in which the heat feels a little less.

If you're a little adventurous you can play the sweetness against a pinch of hot pepper or some Serrano ham as a counterpoint. For children the strawberry or watermelon version works especially well; they get fruit playfully and drink it at the same time. Small restaurants could put the recipes on the daily menu – an easy way to showcase local products and offer guests a refreshing alternative.

My conclusion: not a gourmet firework, but a practical invention for hot days. The recipes are quick, versatile and as Mallorcan as an improvised meal on a shady balcony can be. It's worth trying – and when the gazpacho is served on the promenade with the sound of the sea in the background, you'll remember why simple things are often the best.