Silky Watermelon Gazpacho
You're going to love this easy no-cook recipe for Watermelon Gazpacho because it's silky smooth, perfectly balanced, and so delicious on a hot summer day!
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There is absolutely nothing better on a muggy summer day than an ice cold bowl of this tangy, refreshing watermelon gazpacho.
Not only is it such an easy recipe to make, it requires zero cooking and keeps in the refrigerator for several days. In fact, it actually gets better after it sits.
Gazpacho should only be made when you can get your hands on fresh, in-season, great tasting tomatoes. I love making this with locally grown Jersey heirloom tomatoes, and even better if they come from my own garden.
The more different types of tomatoes you can use, the better it will taste.Gazpacho is a great recipe for using up tomatoes that are slightly overripe or bruised, like Pan Con Tomate.
I add watermelon in place of the bell peppers because it adds an incredible sweetness that highlights the tomatoes and a wonderful juicy texture that just works so well with this soup.
When I was working as a chef, I learned a few key tricks for making a phenomenal gazpacho. Keep reading to learn all my secrets for the silkiest, smoothest, most flavorful watermelon gazpacho you'll ever have!
For more delicious summer recipes, try my goat cheese stuffed tomatoes or this recipe for ultra crispy chicken Milanese!
What is Gazpacho?
Gazpacho is a cold soup from Andalucía in the south of Spain. It's typically made in the summer using fresh ripe tomatoes, cucumbers and bell peppers, along with extra virgin olive oil and other aromatics. Gazpacho is usually pureed to be very smooth and oftentimes stale bread is added to give it body and thickness. When made well, it is absolutely delicious!
Why This Recipe Works
- Made the traditional way to be rich and smooth, not chunky like salsa.
- The addition of watermelon gives it a subtle sweetness that brings out the tomato flavor.
- Bread and extra virgin olive oil are blended in to give it body and creaminess.
- A garnish of diced watermelon, cucumber and jalapeño adds textural interest.
- Can be made in advance and will stay fresh in the fridge for up to 5 days!
Tomatoes - Only use flavorful, in-season fresh tomatoes for this recipe! The more different types of tomatoes you can use, the better it will taste. This includes yellow, green and purple tomatoes! Avoid cherry or grape tomatoes because they're much more time consuming to peel.
Sherry Vinegar - This is traditionally used to add a pop of acidity to the gazpacho. Sherry vinegar is almost like a cross between red wine vinegar and balsamic vinegar, but has a unique flavor all its own. Use a good quality Sherry vinegar, or substitute red wine vinegar if needed.
Extra Virgin Olive Oil - It's important to use a really good quality olive oil for this recipe to achieve the best flavor. Always look for a production and/or sell by date on your bottle of olive oil and choose the freshest one you can find.
Bread - This, along with the olive oil, is what gives the gazpacho body and and richness. Any type of white bread will work, but a crusty, rustic style loaf is best.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
A high powered blender or immersion blender is necessary for getting the gazpacho nice and smooth.
A fine mesh strainer is also helpful if your blender doesn't get the mixture super smooth.
How to make watermelon gazpacho: Step by Step Instructions
Peel the tomatoes
This is an optional, but highly recommended step to achieve the smoothest texture. I usually don't go through the trouble of peeling tomatoes for many recipes, but I do for this one.
- Bring a large pot of water up to a boil.
- Score a large X on the back of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. You want to stop the cooking process as quickly as possible, as the tomatoes should still be raw.
- Once cooled, peel the skins, then slice in half crosswise and remove the seeds, reserving them in a bowl.
Make the Gazpacho
- Cut tomatoes into chunks, then add them to a blender.
- Mix the bread cubes with the reserved tomato juice/seeds, then allow them to soak while you prepare the other ingredients. This is the secret to adding lots of tomato flavor!
- Add the cucumber, watermelon, onion, garlic, sherry vinegar, salt, and olive oil to the blender.
- Add the soaked bread to the blender, then blend on high for several minutes until you reach a smooth, creamy texture.
- Taste for seasoning, and adjust as needed. Chill the gazpacho for a minimum of 30 minutes so that all the flavors can meld together, and it gets nice and cold.
Garnish and Serve
- Make the garnish right before serving. Mix together watermelon, cucumber, serrano chile, salt, olive oil, and basil in a small bowl.
- Pour the chilled gazpacho into a bowl, then top with a spoonful of the garnish. Drizzle with more olive oil, and serve.
Tips for Success
- The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start with less, taste, and add more as needed.
- Let the blender run for a few minutes. The key is to get the gazpacho ultra silky smooth, so there's no such thing as over blending. You may need to blend for several minutes to achieve the right texture.
- If your gazpacho still isn't totally smooth after blending, you can strain it through a fine mesh strainer to get rid of any bits.
- The soup will taste better after it has a chance to sit and chill for several hours or overnight. This allows all the different flavors to blossom and meld, and the gazpacho tastes best when served ice cold.
Watermelon Gazpacho Serving Suggestions
Serve this gazpacho along with this Spanish Gigante Bean Salad for a complete meal that will make you feel like you're in the south of Spain!
Watermelon gazpacho makes a great addition to a delicious summer dinner party! Start with some marinated olives, serve this as an elegant first course. Then follow it up with a dinner of chicken Milanese or eggplant parmigiana and finish with a light and fresh dessert like homemade lemon ice cream!
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Watermelon Gazpacho
Ingredients
For the Gazpacho
- 4 medium tomatoes
- 1 thick slice of stale white bread crusts removed
- 1 small/medium cucumber peeled, seeded, and cubed
- 3 cups watermelon cubed
- ¼ very small yellow onion peeled and halved
- 1 clove garlic 2 if smaller, peeled
- 2 tablespoons (¼ cup) sherry vinegar to taste*
- 1 tablespoon plus 2 teaspoons salt more as needed
- ½ cup extra virgin olive oil
For the Garnish
- 1 cup watermelon diced into small cubes
- 1 medium cucumber diced into small cubes
- 1 serrano chile minced (remove the seeds for less heat)
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 handful fresh basil leaves and flowers torn
Instructions
- Bring a large pot of water up to a boil. Score a large X on the back of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. You want to stop the cooking process as quickly as possible, as the tomatoes should still be raw.**
- Once cooled, peel the skins, then slice in half crosswise and remove the seeds, reserving them in a bowl. Cut tomatoes into chunks, then add to a blender. Mix the bread cubes with the tomato juice/seeds, then allow them to soak while you prepare the other ingredients.
- Add cucumber, watermelon, onion, garlic, sherry vinegar, salt, and olive oil to the blender.
- Squeeze out excess liquid from the bread and add to the blender, then blend on high for several minutes until you reach a smooth, creamy texture.
- Taste for seasoning, and adjust as needed. Chill the gazpacho for a minimum of 30 minutes so that all the flavors can meld together, and it gets nice and cold.
- Make the garnish right before serving. Mix together watermelon, cucumber, serrano chile, salt, olive oil, and basil in a small bowl.
- Pour the chilled gazpacho into a bowl, then top with a spoonful of the garnish. Drizzle with more olive oil, and serve.
Notes
- The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start with less, taste, and add more as needed.
- Let the blender run for a few minutes. The key is to get the gazpacho ultra silky smooth, so there's no such thing as over blending. You may need to blend for several minutes to achieve the right texture.
- If your gazpacho still isn't totally smooth after blending, you can strain it through a fine mesh strainer to get rid of any bits.
- The soup will taste better after it has a chance to sit and chill for several hours or overnight. This allows all the different flavors to blossom and meld, and the gazpacho tastes best when served ice cold.
Nutrition
More Italian Recipes
- Homemade Marinara Sauce Recipe
- Eggplant Caponata Recipe
- Italian Meatballs
- Braciole Recipe
- Neapolitan pizza Dough Recipe
Love this gazpacho! I love making gazpacho, especially in the summer - but i never have tried making a watermelon version before. thanks for the idea!
Thanks, Thalia! It's so refreshing and delicious. Im sure you'd love it!
Who stole your kitchen? I told you New Jersey was full of thieves....
Mary...too bad you don't live closer...I would have ineitvd you for lunch any day ;o)Watermelon is not Hubby's favourite fruit...however, I can have a bath in it LOLI usually avoid the ice cubes...instead...I rather cut up the fruit in very small chunks...pop it on a tray and into the freezer for 10 min. It cuts down on the watery icey feeling I'm not crazy about.That recipe looks interesting enough for me to give it a whirl.Ciao for now,Claudia