Watermelon Gazpacho Recipe

Introduction

Watermelon gazpacho is a refreshing twist on the classic Spanish cold soup, perfect for hot summer days. Combining juicy watermelon with crisp cucumber and vibrant herbs, this dish bursts with fresh flavors in every bite.

Ingredients

• 1 medium cucumber, peeled, seeded
• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 2 cups cored, roughly chopped tomatoes
• 2 cups coarsely chopped watermelon
• 1/4 cup (or more) extra-virgin olive oil, plus more for drizzling
• 1 tablespoon plus 1 teaspoon (or more) sherry vinegar
• 1 to 2 tablespoons finely chopped jalapeño
• 3 tablespoons finely chopped shallot, divided
• Kosher salt
• Freshly ground black pepper
• Sliced fresh basil, cilantro leaves, and toasted bread, for serving

Instructions

1. Step 1: Finely chop one-quarter of the cucumber and set it aside for serving. Coarsely chop the remaining cucumber and transfer to a blender.
2. Step 2: Add the red bell pepper, tomatoes, watermelon, olive oil, sherry vinegar, jalapeño, and 2 tablespoons of the chopped shallot to the blender. Season with a pinch of kosher salt and a few grinds of black pepper.
3. Step 3: Blend the mixture to your desired consistency. You can leave it slightly textured or blend until completely smooth, depending on your preference.
4. Step 4: Taste and adjust seasoning with additional salt, pepper, vinegar, or olive oil if needed.
5. Step 5: Refrigerate the gazpacho for at least 2 hours, or up to overnight, to let the flavors meld.
6. Step 6: When ready to serve, divide the gazpacho among bowls. Top with fresh basil, cilantro leaves, a drizzle of olive oil, the reserved finely chopped cucumber, and the remaining 1 tablespoon of shallots.
7. Step 7: Serve alongside toasted bread for a light and delicious meal or appetizer.

Tips & Variations

• Adjust the amount of jalapeño based on your spice preference or substitute with a milder pepper for less heat.
• For added richness, swirl in a spoonful of Greek yogurt or a splash of crème fraîche just before serving.
• Try garnishing with toasted nuts like pistachios or almonds for extra crunch.
• If you don’t have sherry vinegar, white wine vinegar or apple cider vinegar can be good alternatives.

Storage

Store the watermelon gazpacho covered in the refrigerator for up to 2 days. Stir well before serving, as the ingredients may separate. It’s best enjoyed chilled and is not ideal for freezing due to its fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gazpacho ahead of time?

Yes, the gazpacho can be made up to a day in advance. Refrigerate it to allow flavors to develop fully, and give it a good stir before serving.

Is watermelon gazpacho suitable for vegans?

Absolutely! This recipe contains no animal products and is naturally vegan and gluten-free, making it a great option for various dietary preferences.

Watermelon Gazpacho Recipe

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★★★★★

4.8 from 109 reviews

• Author: lilan
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant Watermelon Gazpacho that blends the sweetness of watermelon with the crispness of cucumber and the tang of sherry vinegar. Perfect for a light appetizer or a cooling summer soup, garnished with fresh herbs and served with toasted bread.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 medium cucumber, peeled, seeded
• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 2 cups cored, roughly chopped tomatoes
• 2 cups coarsely chopped watermelon
• 1/4 cup (or more) extra-virgin olive oil, plus more for drizzling
• 1 tbsp plus 1 tsp (or more) sherry vinegar
• 1 to 2 tbsp finely chopped jalapeño
• 3 tbsp finely chopped shallot, divided
• Kosher salt
• Freshly ground black pepper

Garnishes and Serving

• Sliced fresh basil leaves
• Cilantro leaves
• Toasted bread, for serving
• Reserved finely chopped cucumber (from 1/4 of the cucumber)

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Instructions

1. Prepare and chop: Finely chop one-quarter of the cucumber and set it aside for garnish. Coarsely chop the remaining cucumber and place it in a blender.
2. Blend ingredients: Add the finely chopped red bell pepper, tomatoes, watermelon, 1/4 cup of extra-virgin olive oil, 1 tbsp plus 1 tsp of sherry vinegar, jalapeño, and 2 tbsp of the finely chopped shallot to the blender with the coarsely chopped cucumber. Season with a pinch of kosher salt and freshly ground black pepper. Blend the mixture to your preferred consistency; we recommend leaving some texture, but you may blend until smooth if desired. Taste and adjust seasoning with additional salt, pepper, vinegar, or olive oil as needed.
3. Chill the soup: Transfer the blended gazpacho to a container and refrigerate for at least 2 hours, or up to overnight, to allow flavors to meld and the soup to chill thoroughly.
4. Serve: Pour the chilled gazpacho into bowls. Garnish each serving with fresh basil leaves, cilantro, a drizzle of extra-virgin olive oil, the reserved finely chopped cucumber, and the remaining 1 tbsp of finely chopped shallot. Serve alongside toasted bread for a complete, refreshing dish.

Notes

• This gazpacho can be made a day ahead, which improves the flavor as the ingredients meld.
• Adjust the amount of jalapeño to control the soup’s spiciness.
• Use ripe, sweet watermelon and fresh tomatoes for the best flavor.
• For a smoother texture, blend longer or strain the soup before chilling.
• To make this dish vegan and gluten-free, ensure the serving bread is appropriate or serve with alternative crackers.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Soup
• Method: Blending
• Cuisine: Spanish

Keywords: Watermelon gazpacho, summer soup, cold soup, watermelon recipe, Spanish gazpacho, healthy appetizer, vegan gazpacho, refreshing soup