Watermelon Gazpacho is my favourite cold soup perfect for hot summer days. It is packed with refreshing flavours and requires no cooking.
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What is Gazpacho?
Gazpacho is a cold soup made in a blender with raw vegetables. It is a popular summer dish in Spain, Portugal, and the Southern Peninsula. Today there are many gazpacho recipes and variations followed worldwide. Some have bread, while others are made with tomatoes and cucumber only.
Here are a few reasons to LOVE Gazpacho
- minimal calories
- meal prep friendly
- no cooking involved
- vegan-friendly recipe
- requires only a blender
- wholesome and fulfilling
- possible gluten-free (skip bread)
Watermelon Gazpacho has subtle notes of sweetness, spiciness, sourness, and a refreshing flavour of fresh herbs.
I am sharing a flavoursome vegan and gluten-free watermelon gazpacho recipe I tasted years ago in Pondicherry in a French Cuisine-inspired restaurant called Villa Shanti.
Watermelon For Gazpacho
To make this gazpacho, you need fresh, ripe, red, and sweet-tasting watermelon. I would not recommend using frozen or canned watermelon as it will not give the desired taste.
Do not add seeds or the skin of a watermelon. Use only the red pulp.
Other Ingredients For Gazpacho
- Tomato: Use sweet-tasting, ripe and red tomatoes like Roma.
- Pepper: You can use either mildly spicy red pepper or bell pepper. It gives a sharp taste and balances the sweetness.
- Cucumber: I do not add skin and seeds/pulp of cucumber. You can use English, Spanish, or Indian Cucumbers.
- Herbs: A mix of Italian basil, mint, and cilantro gives the gazpacho a refreshing flavour and aroma.
- Red Onion, Garlic, Extra Virgin Olive Oil, Red Wine Vinegar, Salt, Black Pepper
- Equipment: A strong-blade smoothie or soup blender, peeler, knife
How To Make Gazpacho
Step 1: Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
Step 2: Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender.
Step 3: Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
Step 4: At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
Serving Suggestion
There are many delicious ways to serve watermelon gazpacho. Top it with finely chopped herbs (basil and mint), cucumber, and feta cheese. I like to keep it in the refrigerator for 1 – 2 hours to get chilled. Serve it with a bread slice on the side.
You can store watermelon gazpacho for 2 days in the refrigerator. But I would recommend making it fresh.
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Watermelon Gazpacho Recipe
- Blender
Ingredients
- 2 Cup diced watermelon
- 1 Cup diced cucumber
- ½ Cup diced tomato
- ¼ Cup diced onion
- 1 red pepper, discard the seeds
- 2 garlic cloves
- 5 – 6 Italian basil leaves
- 5 – 6 fresh mint leaves
- 1 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
- Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
- Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
- At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
- Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
- Serve watermelon gazpacho chilled or at room temperature with a bread slice.
Recipe Notes:
- Remove and discard the seeds of watermelon, cucumber, and red pepper.
- Do not add water to blend the gazpacho else its taste will be diluted.
- Use mild or sweet-tasting pepper rather than the spicy, sharp one. You can add bell pepper also.
reyhan says
thanks alot of information goodjobs