Yup, you guessed it, another watermelon recipe, specifically a watermelon gazpacho. I just couldn’t help myself, or at least I couldn’t pass up using another one of the delish melons Ry has been bringing home. I love having gazpacho in the summer, but it’s never something Ry is really interested in. So, to entice him to try it out I figured I might as well add some watermelon in there.
I’ve had watermelon gazpacho at a few different restaurants before, so not a novel idea, and each has had it’s own flavors and culinary influences. For this version I wanted to keep it fairly simple and stick with what I would consider a classic Spanish tomato gazpacho recipe. It has your typical tomato gazpacho ingredients, but I substituted a good portion of the tomato with watermelon, and didn’t add in any bell pepper. This version is super refreshing and just perfect for when that summer heat kicks in.
Yup, you guessed it, another watermelon recipe. I just couldn’t help myself...
Watermelon Gazpacho Recipe: A Refreshing Summer Soup
This chilled watermelon gazpacho recipe is the perfect refreshing soup for hot summer days. Sweet watermelon, tangy tomatoes, and crispy croutons make this easy soup irresistible!
Why You’ll Love This Recipe
- Quick & Easy: With just 15 minutes of prep, this is a super quick recipe.
- No Cooking Required: Perfect for those hot summer days when you no interest being over a stove or hot grill.
- Totally Customizable: Add your favorite toppings or adjust the seasoning to suit your taste.
- Perfect for a Crowd: You can easily scale up the servings to make lots!
Ingredients (and some substitutions)
For the Gazpacho:
- Watermelon: Make sure to get a nice ripe watermelon Its the main ingredient for this gazpacho, so get a good one. If they aren’t in season yet, you could try cantaloupe or honeydew.
- Tomato: Use a juicy, ripe tomato for the best flavor. It’s getting diced and blended so a large beefsteak or smaller cherry tomatoes all work.
- Cucumber: Peel and seed the cucumber if you need to. If you’re using a tender, smaller cucumber, you can use the whole thing.
- Shallot: You can substitute red or white onion for a stronger flavor.
- Lime: Adds some acid to the soup and brightens everything up. You can use lemon or even a splash of vinegar.
- Olive oil: Extra virgin is what you want for this.
- Salt
- Black Pepper: Fresh ground, as always.
To Garnish:
- Sourdough bread: For the homemade croutons. Any crusty bread works well.
- Cilantro: This recipe calls for cilantro stems specifically here. They add a great flavor and little bit of crunch. Substitute with parsley or any other herb you like.
- Radish: The radishes get thinly sliced and used as a final garnish on the soup.
Step-by-Step Instructions
Prepare the Gazpacho:
- Roughly chop all the gazpacho ingredients.
- Combine the watermelon, tomato, cucumber, shallot, lime juice, olive oil, salt, and pepper in a blender.
- Blend until smooth, but avoid over-blending to keep the soup from becoming foamy or warm.
- Taste and adjust seasoning—add more salt, pepper, or lime juice if needed.
Chill the Gazpacho:
Transfer the gazpacho to a large bowl or jar and refrigerate for at least 1 hour. This allows the flavors to meld and ensures the soup is thoroughly chilled. (Note: The soup may separate as it cools. Just stir before serving.)
Make the Croutons:
- Dice the sourdough bread into bite-sized cubes.
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the bread cubes with a pinch of salt and pepper until golden and crispy. Set aside to cool.
Serve:
Ladle the chilled gazpacho into bowls. Top with croutons, sliced radish, chopped cilantro stems, and a drizzle of olive oil. Serve immediately and enjoy!
Some Tips
Chill the Bowls
This one’s for all the overachievers. Get the bowls ice cold before serving. It keeps the gazpacho nice and chilled when you serve it and is extra refreshing on a hot day
Choose A Ripe Watermelon
The watermelon makes or breaks this recipe. Look for one that’s heavy for its size with a deep yellow spot. And, if you can’t get a good watermelon, substitute with another melon like a cantaloup, honeydew, hami melon, piel de sapo (Santa Claus melon), canary melon, the list goes on…even peaches would make a great gazpacho.
Don’t Skip the Garnish
The croutons and radish add some much needed texture to a very smooth soup. Definitely add in some garnishes before serving. If you don’t want to make homemade croutons, you can easily swap in some pita chips, or even a corn chip. You need some crunch in there.
Make Ahead
This soup tastes better once it sits for a bit. So make it ahead and let it chill in the fridge for a little.
FAQs when Making Watermelon Gazpacho
Can I make watermelon gazpacho ahead of time?
Absolutely! In fact, it’s best to make it a few hours in advance to let the flavors meld. Just give it a good stir before serving. The separation is totally normal.
How long does gazpacho last in the fridge?
This gazpacho will stay fresh for up to 3 days in an airtight container. Stir well before enjoying.
Can I substitute watermelon with another fruit?
Yes! Try cantaloupe, honeydew, or even peaches for a unique twist. Like I mentioned above, if you can’t get a good watermelon, substitute with any other melon that is in season and ripe.
What makes this recipe different from traditional Spanish gazpacho?
While traditional gazpacho relies heavily on tomatoes, this version substitutes a portion of the tomatoes with watermelon and doesn’t use any bell peppers or bread blended into the soup. This is loose take on a classic gazpacho.
Some Other Melon Recipes to try:
Watermelon Salad with Feta, Castelvetrano Olives and Pickled Red Onions
Grilled Halloumi Cheese with Hami Melon
Canary Melon Sherbet
Chipotle Watermelon Salad
Prosciutto and Melon using Piel de Sapo
Watermelon Salad with Feta, Mint and Kalamata Olives
Shredded Chicken Tacos with Melon Salsa
Did you try this Watermelon Gazpacho recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Watermelon Gazpacho
Equipment
- Blender Food processor or immersion blender would also work
Ingredients
For The Gazpacho
- 2 C watermelon roughly diced
- 1 medium tomato roughly diced
- 1/2 seedless cucumber peeled and oughly diced
- 1 small shallot diced
- 1/2 lime juiced
- 1 tbsp olive oil extra virgin
- salt
- pepper
To Garnish
- 2-3 slices sourdough bread
- cilantro stems finely chopped
- radish finely sliced
- olive oil
Instructions
- So, this is a super quick one. You want to roughly chop all your gazpacho ingredients and then chuck everything into a blender. Blend until smooth. Try not to over blend, you don’t want to incorporate a ton of air into this, nor do you want it heating up.
- Test for seasoning. You want this to be a savory dish, so be sure to add enough salt and pepper and check that you have enough acid too. If you need more, add an additional squeeze of lime.
- Decant your gazpacho into a large bowl or jar and stash it in the fridge to get cold, cold, cold. Keep in mind that this soup (or liquidized salad) will split when you leave it to cool in the fridge. Not a big deal, just make sure to stir it up right before you serve.
- While this gazpacho is great as is, I would absolutely recommend making the crouton garnish. Just dice up some sourdough bread and sauté in a pan with olive oil, salt and pepper till golden brown and crisp.
- Once your croutons are done, and your gazpacho is chilled you are ready to plate it up. Top with a handful of croutons, a few paper thin slices of radish, some chopped cilantro stems and a generous drizzle of olive oil. That’s it. Eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
3 thoughts on Watermelon Gazpacho
I’m so looking forward to a ‘family-style’ soup tureen brimming with this gazpacho. It’s the perfect starter for grilled fish or chicken. Yum!!
Looks incredible!