Watermelon Gazpacho

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A refreshing, gluten-free watermelon gazpacho with roughly half tomato, half watermelon for the perfect balance of savoury and sweet. Blended smooth and served chilled, it's a taste-and-adjust recipe that's become our unofficial start-of-summer tradition.

Course Appetizer, Party Food, Soup, Tapas

Cuisine Spanish, Summer

Keyword cold soup recipe, garlic, gluten free gazpacho, healthy summer soup, kid friendly gazpacho, tomato watermelon soup, watermelon gazpacho

Prep Time 15

cooling time 2

Total Time 2 15

Servings people

Calories 197kcal

Author Marie Breton

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

Metric - US Customary

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