Gazpachos are some of our favorite soups here at Honest Cooking Magazine. We love them in all shapes, sizes and with all types of summer ingredients. But our all time favorite might be this version – the Watermelon Gazpacho. It is jam packed with all the usual suspects, ripe tomatoes, delicious cucumber, day old bread for structure, garlic, olive oil and vinegar. But the watermelon addition brings this to new heights, adds a touch of sweetness and makes it even more refreshing. Perfect for those really hot days when just a “normal” gazpacho can’t bring the temperature down enough. Make sure to serve this soup ice cold, with extra melon-chunks, some toasted nuts and fresh herbs. ¡Buen provecho!
How to Make Watermelon Gazpacho
1. Prepare the Vegetables:
- Begin by peeling the tomatoes. The easiest way to do this is by scoring an “X” on the bottom of each tomato, blanching them briefly in boiling water (about 30 seconds), and then transferring them to ice water to cool. The skins should peel off easily.
- Roughly chop the peeled tomatoes, cucumber, and watermelon. Set aside a few extra cubes of watermelon for garnish.
2. Soak the Bread:
- Remove the crust from the slice of day-old white bread, then soak it briefly in water for a few minutes. Squeeze out the excess water before adding it to the gazpacho mixture.
3. Blend the Gazpacho:
- In a high-powered blender, combine the chopped tomatoes, watermelon, cucumber, garlic, soaked bread, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and pepper.
- Start blending on a low speed, gradually increasing to high. Blend for 1-2 minutes until completely smooth.
- Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
4. Chill the Soup:
- Transfer the gazpacho to a large bowl or leave it in the blender pitcher, cover, and refrigerate for at least 1-2 hours until thoroughly chilled. The longer it chills, the better the flavors will meld together.
5. Serve the Gazpacho:
- When ready to serve, give the soup a quick stir. Divide the gazpacho evenly among serving bowls.
- Garnish with a few small cubes of watermelon, a drizzle of extra-virgin olive oil, freshly chopped basil, and a sprinkle of toasted pistachios.
Recipe Notes:
- Make Ahead: This gazpacho can be made up to a day in advance. The flavors will only get better as it chills.
- Peeling Tomatoes: Blanching the tomatoes makes it easier to peel them without affecting the flavor.
- Spice Levels: Adjust the amount of red pepper flakes to your liking. If you prefer a spicier kick, add a little extra!
- Watermelon: Use a very ripe watermelon for the best flavor. If the melon isn’t as sweet as you’d like, feel free to add a pinch of sugar.
Watermelon Gazpacho
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free, Omnivore
Description
Cool and refreshing, this vibrant gazpacho is perfect for a hot day. Sweet watermelon meets a subtle chili kick.
Ingredients
- 1 1/2 lbs (680 g) ripe tomatoes
- 4 cups (946 ml) seedless watermelon
- 2 cloves garlic, minced
- 1/2 large cucumber
- 1 slice day-old white bread
- 1/4 cup (59 ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp red pepper flakes
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup (59 ml) lightly toasted shelled pistachios
- Extra small cubes of watermelon for garnish
- Fresh basil leaves for garnish
- Drizzle of extra-virgin olive oil for finishing
Instructions
- Prepare the Vegetables:
- Peel the tomatoes by scoring an “X” on the bottom, blanching in boiling water for about 30 seconds, then transferring to ice water. Roughly chop the peeled tomatoes, cucumber, and watermelon. Set aside some watermelon for garnish.
- Soak the Bread:
- Remove the crust from a slice of day-old white bread and soak it briefly in water. Squeeze out excess water.
- Blend the Gazpacho:
- In a high-powered blender, combine the chopped tomatoes, watermelon, cucumber, garlic, soaked bread, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and pepper. Blend on low speed, gradually increasing to high, for 1-2 minutes until smooth. Adjust seasoning as needed.
- Chill the Soup:
- Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1-2 hours until chilled.
- Serve the Gazpacho:
- Stir the soup, divide it among bowls, and garnish with watermelon, olive oil, basil, and pistachios.
Notes
- For a smoother gazpacho, strain the blended soup through a fine-mesh sieve before chilling.
- If you don’t have day-old bread, use a slice of fresh bread and let it soak slightly longer to remove excess moisture.
- To enhance the sweetness, use a very ripe watermelon; adjust the red pepper flakes according to your spice preference.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Category: Main Course
- Method: No-Cook
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 0mg
Frequently Asked Questions
How do I properly peel the tomatoes for the Watermelon Gazpacho?
Score an ‘X’ on the bottom of each tomato, blanch them in boiling water for about 30 seconds, then transfer them to ice water to cool. The skins will peel off easily.
Can I use fresh bread instead of day-old bread for the gazpacho?
It’s best to use day-old bread for better texture; however, if you only have fresh bread, you can still use it but make sure to soak it briefly in water and squeeze out excess moisture. 
What can I use as a garnish besides the extra watermelon cubes?
You can use toasted nuts and fresh herbs, such as basil or cilantro, to add texture and flavor to your Watermelon Gazpacho.
