Watermelon Gazpacho

a refreshing chilled watermelon and tomato gazpacho with radishes and sourdough croutons

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Yup, you guessed it, another watermelon recipe. 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.

Split Watermelon Watermelon Gazpacho
Yup, you guessed it, another watermelon recipe. I just couldn’t help myself...
tomato
Watermelon
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
Watermelon Gazpacho
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Watermelon Gazpacho

A refreshing chilled watermelon and tomato gazpacho with radishes and sourdough croutons.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Appetizer, Lunch, Soup
Cuisine: Spanish
Keyword: chilled soup, gazpacho, watermelon gazpacho
Servings: 4
Author: Rachel Lerro

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

I would recommend making this slightly in advance since you want it to be thoroughly chilled before serving. And, if you wanted to go a step further, place the bowls you are planning on serving this in into the fridge to get chilled as well.

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!

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3 thoughts on Watermelon Gazpacho

  1. 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!!

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