Watermelon Gazpacho
A refreshing, gluten-free twist on classic gazpacho made with juicy watermelon for natural sweetness. Kid-approved and endlessly refreshing, it tastes like summer camping trips in Spain.
Every summer, our camping trip kicks off the same way: my friend shows up with a big batch of her watermelon gazpacho, and it disappears within minutes. It’s become our unofficial start-of-summer tradition, and even the kids, who usually eye regular gazpacho with suspicion, ask for seconds of this one. Something about the sweetness of watermelon mixed into that cold Spanish soup just works; it’s fresher, and nothing beats the taste of watermelon on a hot day. This version is a common variation you’ll find across Spain, and once you try it, you’ll understand why it’s a beloved twist on the original.
The Perfect Tomato to Watermelon Ratio
There’s no need to overthink the ratio here; starting with about 50-50 tomato and watermelon is a good place to begin. That said, depending on the type of tomato you use, how ripe it is, and even the variety of watermelon, you can get quite different results. This soup, which I prefer to call a liquid salad, is a truly taste-and-adjust recipe, one you’ll want to tweak to your own palate as you go.
Choosing the Best Tomatoes for Gazpacho
The tomatoes you choose really do make a difference here. Look for tomatoes that are mature and deeply coloured; the deeper the red, the more vibrant your gazpacho will be. This is the perfect recipe for tomatoes that are almost too ripe to eat on their own; the ones sitting on your counter getting soft are exactly what you want. Their intense flavour and colour blend beautifully, and it’s a great way to use them up before they go to waste.
Do You Need Bread in Gazpacho?
Traditional gazpacho almost always includes a slice of bread blended right in, which helps thicken the soup and give it that classic silky texture. In this version, you likely won’t need it. The watermelon contributes to a smooth texture on its own; this gazpacho often comes together perfectly without any bread at all. That said, if your soup turns out thinner than you’d like, simply add a slice of bread straight into the blender with everything else; it’ll thicken things right up.
How to Serve Watermelon Gazpacho
This gazpacho is best served chilled, so chill it for a couple of hours before serving. You can serve it in a bowl like a traditional soup, but in restaurants across Spain, it’s often poured into a glass instead, perfect for sipping. Either way, top it with a drizzle of olive oil and a sprinkle of parsley or basil for extra brightness. Diced cucumber, a few croutons, or even a small handful of extra diced watermelon on top adds nice textural contrast. It works as a starter, a refreshing side for a barbecue, or even a fun addition to a picnic or camping trip, just like where this recipe came from.
Watermelon Gazpacho
Ingredients
- 700 g watermelon , seedless and cubed (about 3 big slices)
- 4 tomatoes , large and mature
- 1 red bell pepper , chopped
- ½ English cucumber or two small ones, peeled
- 1 garlic clove , minced
- 150 ml olive oil
- 50 ml sherry vinegar
- salt and pepper
Instructions
- Roughly chop the tomatoes, red pepper, watermelon, minced garlic and peeled cucumber removing any large watermelon seeds if needed.
- Add the sherry vinegar, salt and with the blender running, slowly drizzle in the olive oil to emulsify the gazpacho and create a smooth, silky texture.
- Taste and adjust seasoning as needed.
- Pass the blended mixture through a fine mesh strainer (or a Chinese strainer with small holes) to remove any remaining pulp and seeds, pressing gently with a spoon or ladle to extract as much liquid as possible.
- Chill in the fridge for at least 2 hours before serving.
- Serve cold in bowls or glasses, topped with a drizzle of olive oil, fresh herbs, and diced cucumber or watermelon if desired.
Video
Notes
- If your gazpacho seems too thin, add a slice of bread to the blender and blend again until incorporated.
- The tomato-to-watermelon ratio here is a starting point, not a strict rule. Depending on your tomatoes’ ripeness and the sweetness of your watermelon, feel free to adjust to taste.
Nutrition
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