Watermelon Gazpacho: the ultra-refreshing chilled soup perfect for summer
Watermelon gazpacho is the phenomenally flavorful watermelon variation on classic Andalusian gazpacho, the delicious chilled soup that's ideal when the temperatures rise. This fantastic recipe is naturally vegan-friendly and can easily be tweaked to be gluten-free or accommodate folks on a low-carb diet.
Watermelon gazpacho is sweet and savory, thanks to fresh ingredients like watermelon, tomatoes, bell peppers, garlic, and cucumber. Whether you like it smooth or chunky, it's a brilliant appetizer or light entree to serve during the summer when you don't want to sweat over the stove. It's great for making in advance and a clever way to use up leftover watermelon this summer.
Watermelon Gazpacho Ingredients
This tasty Spanish soup is full of fresh summer produce. Watermelon, red bell pepper, cucumber, red onion, and tomatoes make their way into this gorgeous soup.
Garlic, fresh mint leaves, olive oil, and sherry vinegar add tons of flavor.
The soup is seasoned with cumin, salt, and pepper.
You'll also need plain white bread with the crusts removed – the bread helps thicken the soup.
We garnished this delicious watermelon gazpacho with creamy cheese, but you can omit it too.
How to Make Watermelon Gazpacho
It couldn't be easier to make homemade watermelon gazpacho. Simply blend the ingredients in a food processor, then chill the soup for a few hours. Once it's cold enough, top it with your favorite garnishes, and serve.
Tips for the Best Watermelon Gazpacho
You can puree the soup as smooth or as chunky as you like.
If you don't have sherry vinegar, either balsamic vinegar or apple cider vinegar will work instead. However, we highly recommend using sherry vinegar for this recipe! It's a must-have for that authentic gazpacho flavor.
Garnish your watermelon gazpacho with crumbled feta cheese – feta and watermelon go together so well. Croutons, freshly chopped herbs, sliced almonds, and lime wedges are all tasty toppings.
The longer you allow the gazpacho to chill, the more time the flavors have to meld together, which will yield a tastier soup.
What to Serve with Watermelon Gazpacho
Enjoy your watermelon gazpacho as an appetizer, main meal, or a side. It goes beautifully with a light green salad, freshly baked crusty bread, pita bread, and savory empanadas.
Watermelon Gazpacho Variations
Feel free to leave out the tomatoes in your gazpacho.
Add extra fruit to your watermelon gazpacho. Strawberries and other melons like canteloupe or honeydew are amazing options.
Blend in other veggies like squash, corn, or beets.
No mint? Use thyme or basil instead.
The watermelon's sweetness is incredible with spice. Add chile peppers to your gazpacho. Use jalapenos for milder heat, serrano for a slightly hotter kick, or bird's eye chilis.
Need a gluten-free option? Use gluten-free bread.
How to Store Watermelon Gazpacho
Keep your watermelon gazpacho in an airtight container in the fridge and enjoy it within 3 days.
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Instructions
Slice the watermelon.
Slice the watermelon.
Half, core and slice tomatoes.
Half, core and slice tomatoes.
Core, half and slice the bell peppers.
Core, half and slice the bell peppers.
Place the watermelon, tomatoes, bell peppers, onion, cucumber, garlic, mint, oil, vinegar, bread and seasoning in a food processor. Blend until the mixture reaches your desired consistency. Taste and adjust seasonings as needed.
Place the watermelon, tomatoes, bell peppers, onion, cucumber, garlic, mint, oil, vinegar, bread and seasoning in a food processor. Blend until the mixture reaches your desired consistency. Taste and adjust seasonings as needed.
Transfer the mixture inside a fine-mesh strainer and sieve it to remove any seeds and husks. If you want a chunky watermelon gazpacho, remove before the seeds.
Transfer the mixture inside a fine-mesh strainer and sieve it to remove any seeds and husks. If you want a chunky watermelon gazpacho, remove before the seeds.
Place the soup in the fridge for at least 4 hours. Add creamy cheese or your favorite garnishes.
Place the soup in the fridge for at least 4 hours. Add creamy cheese or your favorite garnishes.
Serve and enjoy!
Serve and enjoy!
Notes
To soak the bread, briefly run it under cold water and wring it out.
