During the warm summer months, there is almost nothing better to cool down than a refreshing cold soup. This watermelon gazpacho is sweet, vibrant and has a slight chili kick. A delicious way to cool down on a hot day.
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: 2 hours 20 minutes
- Yield: Serves 4-6 1x
Description
This watermelon gazpacho is refreshing, sweet, vibrant and has a slight chili kick. A delicious way to cool down on a hot day.
Ingredients
For the Gazpacho:
- 1 1/2 pounds ripe tomatoes (about 3 large), peeled and chopped
- 4 cups seedless watermelon, cubed (about 1 1/2 pounds)
- 2 large garlic cloves, minced
- 1/2 large cucumber (about 6 oz), peeled and cut into chunks
- 1 slice day-old white bread, crust removed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup lightly toasted shelled pistachios, finely chopped (for garnish)
For Serving:
- Extra small cubes of watermelon for garnish
- Fresh basil leaves, torn or chopped, for garnish
- Drizzle of extra-virgin olive oil for finishing
Instructions
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.
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.
- Prep Time: 20 mins
- Chilling Time: 2 hours
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
