Watermelon Gazpacho Recipe: A 10 Minute Summer Recipe (2024)

5 from 7 votes

Course: Soup

Cuisine: Spanish

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Author: Lauren Aloise

• ▢ 3 large and very ripe tomatoes roughly cut into large chunks
• ▢ About 3 inches of a mild green pepper roughly chopped
• ▢ 1 small clove of garlic cut into a few pieces
• ▢ ½ small onion roughly chopped
• ▢ 1.5 cups of fresh watermelon roughly chopped with seeds removed -- the better tasting your watermelon, the better tasting the gazpacho will be!
• ▢ Salt to taste
• ▢ ¼ cup extra virgin olive oil
• ▢ 2 teaspoons + of sherry vinegar can substitute red wine vinegar
• ▢ Handful of fresh mint leaves

• Washing and chop the tomatoes, pepper, and onion. Make sure you are using the best quality fruits and vegetables possible-- gazpacho is a raw dish.

• Blend the tomatoes, green pepper, onion, and garlic until completely pureed.

• Strain the blended vegetable juice through a fine mesh strainer.

• Everything should pass through except for a layer of seeds and skin. Discard this.

• Add the vegetable juice back to the blender and add the watermelon. Blend again until completely pureed.

• Add salt to taste (go easy, you can always add more later), and a couple splashes of vinegar and blend. Everyone has a different preference on how much vinegar to add, so my advice is to start with a teaspoon or two and adjust at the end.

• Finally, slowly add in the extra virgin olive oil (better olive oil means better gazpacho) as the blender is running.

• Taste the gazpacho for salt and vinegar and adjust if necessary. Then, add two to four ice cubes (depending on how thin you like your gazpacho). Let them melt for a few minutes in the blender and then add a handful of fresh mint and blend for the last time.

• Taste for salt and serve ice cold in glasses. If you insist on serving in a bowl you can top with diced watermelon or diced red bell pepper.