Watermelon Gazpacho

Watermelon Gazpacho

Watermelon Gazpacho is a refreshing, delicious, sweet and savoury twist on a traditional tomato gazpacho. Perfect summer dish!

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Watermelon Gazpacho

Remaining Summer Weeks

Hello everyone – I hope you’re doing well.

Do you guys realize it’s just a little bit more than one month left until autumn? You’re probably already excited about apple and pumpkin season, right? Indeed, some of you have probably started developing apple recipes. Or maybe even sharing on their blogs? (Oh nooooo!)

I must admit I’ve already tried two apple recipes just to be ahead of time. However, you will not see any apples until at least middle of September. And you will definitely not see any pumpkins until October. As long as summer lasts, I am going to enjoy as many summer ideas as possible. Ice cream, salads, bruschetta, fancy cocktails and mocktails, crepes, watermelons, melons, LOTS of lavender… The list is endless indeed! How am I going to publish all these recipes in these remaining 5 weeks? I have no idea, but I will do my best!

So without further ado, let’s enjoy another summer recipe, this Watermelon Gazpacho.

I am positive you love a traditional tomato gazpacho. But have you ever tried other variations? As a huge fan of twists, I previously shared this Green Gazpacho and this Cherry Gazpacho. It’s time for a watermelon version.

Watermelon Gazpacho

If you’re wondering about the taste, it’s hard to describe. What I can tell you, it’s only moderately sweet and without an overpowering watermelon taste. In fact, you can barely distinguish watermelon, it’s more about subtle sweetness. The combo of savoury ingredients such as tomatoes, cucumbers, bell peppers, and red onions work really well with watermelon. Also, the addition of mint adds so much freshness!

You can easily adjust this recipe to your taste by adding less or more watermelon or savoury vegetables. While this recipe mostly relies on fruit and vegetables, you can always add a little spicy kick such as chili pepper or ginger.

I hope you like this Watermelon Gazpacho, and you will give it a try while the cherry season lasts. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Watermelon Gazpacho
Watermelon Gazpacho

Watermelon Gazpacho

Recipe by Ben | HavocinthekitchenCourse: Main, Appetizers
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Chilling Time

2-4

hours

Watermelon Gazpacho is a refreshing, delicious, sweet and savoury twist on a traditional tomato gazpacho. Perfect summer dish!

Ingredients

  • about 3 cups cubed watermelon

  • 3 large tomatoes, roughly chopped

  • 1/2 English cucumber, roughly chopped (peeled optionally)

  • 1 large bell pepper, cored, seeded, and roughly chopped

  • 1 small red onion, roughly chopped

  • 2-3 garlic cloves, minced

  • 1/3 to 1/2 cup mint leaves, packed (Basil would work, too)

  • 1 large slice (about 50 gr.) rustic / sourdough white bread (crust removed)

  • 1/4 cup Sherry vinegar (or wine vinegar)

  • 3-4 tbsp. olive oil

  • a good pinch of salt and black pepper, each

  • Optional (for serving): extra olive oil, mint, cucumber, pepper, red onion

Directions

  • Scald the tomatoes to remove the skin. Cut a small cross at the bottom of each tomato and place in boiling water for 30 seconds, and then place in a large bowl of cold water. The skin should peel off easily. You can omit this step – I often use tomatoes with the skins. Alternatively, you can use good-quality canned tomatoes that are usually with removed skin.
  • In a large bowl combine together the tomatoes, watermelon, cucumbers, peppers, onions, garlic, and mint along with the bread, vinegar, and olive oil. If you have some extra time, leave it for about an hour to release the juices; otherwise immediately puree until smooth using a regular or immersion blender. Season well with the salt and pepper. Try and adjust seasoning (salt, pepper, vinegar). If it’s too thick to your liking, simply add a little water (cold boiled or bottled) or watermelon / watermelon juice.
  • Chill in the fridge for 2 to 4 hours before serving. 
  • Pour the gazpacho into bowls or glasses and top with garnishes as desired.

24 thoughts on “Watermelon Gazpacho

  1. Valentina says:

    Wow, this is gorgeous. You have some of the most colorful and pretty recipes I’ve seen — and photographed beautifully. I know I would love this recipe and it’s such a delicious summer idea. :-) ~Valentina

  2. Frank says:

    I’m intrigued, Ben. I do like myself a nice refreshing gazpacho especially during these dog days of summer. And I happen to have a less than sweet watermelon in the fridge that might well make a nice cold soup… worth a try!

    Oh, and yes, I’m all for keeping summer alive. Not even thinking about apples and pumpkins yet!
    Frank recently posted…Gamberoni alla griglia (Grilled Shrimp)My Profile

  3. David @ Spiced says:

    Ah, I do enjoy a good gazpacho! I haven’t made one in several years, though. This version looks delicious and refreshing for a hot summer day. (And, yes, I have indeed started playing around with Autumn recipes…what can I say? I like to work ahead!) :-) But before we get to those crisp, cool days, I need to soak up more summer recipes!
    David @ Spiced recently posted…Homemade Blackberry JamMy Profile

  4. Raymund says:

    This sounds really refreshing, although we never grew up with cold soups, I bet I would love this. In Philippines even if its hot we still serve hot soups but instead of those hearty ones we beat the heat by preparing it with fresh herbs and something citrusy or sour to give it that fresh feel.

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