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Watermelon Gazpacho
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Easy and quickQuick, Easy & Chill Summer Recipe
Gazpacho is my go-to meal as the summer gets hotter and the tomatoes get sweeter. I eat gazpacho for lunch, and dinner, and have even been known to make myself a big bowl for breakfast. Who can resist the cool fresh flavors? Not to mention a bowl of gazpacho is about as healthy as a meal can get.Make It Big
I make a double batch and let it mellow in the fridge and then work on eating it throughout the week. Gazpacho is always better after the flavors have a chance to meld. Fifteen minutes to prepare and you have multiple meals just waiting for you in the cold fridge.Don't Forget the Extras
Watermelon makes this gazpacho fresh and slightly sweet. Top it with some salty Marcona almonds and a sprinkling of goat or feta cheese.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Smooth or Chunky?
I like my gazpacho chunky so I prepare it in a food processor. Check out my post on How To Use A Food Processor that will make your life easier and help you eat healthier. If you prefer a smoother gazpacho you can use a blender.More Gazpacho Recipes
I have several great gazpacho recipes. I encourage you to try them all, including: Peach and Tomato Gazpacho with Goat Cheese Croutons, Roasted Yellow Gazpacho, Gazpacho with Quinoa and Seafood Gazpacho, which is really a mashup between gazpacho and ceviche. Print
Watermelon Gazpacho
This easy-to-make watermelon and tomato gazpacho is the perfect summer dish to get you through the heat, minimize your cooking efforts and feed you for a week. Watermelon gives this gazpacho an extra flavor burst and a little sweetness.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 - 12 1x
- Cuisine: Spanish, New American
Ingredients
- 2 cloves garlic, peeled
- 1 medium shallot, peeled and sliced in half
- 1 1/2 pounds seedless watermelon, rind removed and cut into 2” chunks
- 1/2 pounds tomatoes
- 1/2 large cucumber, peeled and seeded
- 1 handful basil leaves
- 2 T extra virgin olive oil, plus more for drizzling
- 1 T Jerez Spanish sherry vinegar (Plus more to taste)
- 1 t kosher salt
- Pepper to taste
- Marcona almonds for garnish (optional)
- Goat or feta cheeses for garish (optional)
Instructions
- Put the garlic and shallots in the food processor and blitz until finely chopped. Add tomatoes, watermelon, cucumber, basil, olive oil, vinegar, salt and pepper and pulse until you achieve your preferred chunkiness or smoothness. Taste the gazpacho and and adjust the olive oil, vinegar, salt and pepper. Cover and refrigerate, preferably overnight, but at least until thoroughly chilled.
- When you are ready to serve the gazpacho, remove from the fridge, taste and adjust the olive oil, vinegar, salt and pepper again. Serve in individual bowls garnished with Marcona almonds and a sprinkling of crumpled goat or feta cheese.
Notes
I make this gazpacho in a 20-cup food processor. Depending on the design and size of your food processor you may need to make this in two batches to prevent overflowing. You can also make this gazpacho in a blender, but you will get a smoother, less chunky soup.
I am a soup nut and this is a perfect summer soup. It’s absolutely delicious and ridiculously easy to make! Definitely double the batch. It disappears in a flash, especially on these warn summer evenings.
Thank you Carrie. I’m so glad you enjoyed it!
I just attended a dinner in Napa where watermelon gazpacho was served in shot glasses with a sprinkle of feta and it was amazing! Can’t wait to make this. Thank you!
Please write in and tell us how they compare!
Love your recipes, is there a traditional gazpacho recipe you’d recommend?
Good question Lynne. If you are looking for a classic gazpacho with tomatoes, peppers, cucumber and some bread crumbs I think you can’t go wrong with Mom’s Gazpacho published on Epicurious in May 2001. This recipe has some 185+ reviews. Reading the reviews is interesting because reviewers suggest a lot of interesting variations. This recipe starts with making a paste of mashed garlic, salt and boiled egg. It works well. My advice is to go easy on the tomato juice, as you generally don’t need all the recipe calls for. I hope you enjoy this recipe. I would also recommend my Watermelon Gazpacho, which surprisingly is not over- watermelony. As well as my Sugar Kiss Melon Gazpacho. While this recipe is not traditional at all, I recently served it to my book club and was told my one of my friends it was the best gazpacho they had ever had.