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Close up of a bowl of watermelon gazpacho.

Watermelon Gazpacho

  • Author: Coley Gaffney (
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: soup
  • Method: blended
  • Cuisine: Spanish


Light, refreshing and perfectly tangy. A midsummer night’s dream. 



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
  • 1/4 very small yellow onion, peeled and halved
  • 1 clove garlic (2 if smaller), peeled
  • 2 tablespoons – 1/4 cup sherry vinegar, to taste*
  • 1 tablespoon plus 2 teaspoons salt, more as needed
  • 1/2 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)
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 handful fresh basil leaves and flowers, torn


  1. 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.**
  2. 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.
  3. Add cucumber, watermelon, onion, garlic, sherry vinegar, salt, and olive oil to the blender.
  4. 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.
  5. 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.
  6. Make the garnish right before serving. Mix together watermelon, cucumber, serrano chile, salt, olive oil, and basil in a small bowl.
  7. Pour the chilled gazpacho into a bowl, then top with a spoonful of the garnish. Drizzle with more olive oil, and serve.


  • *The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start small, taste, and add more as needed.
  • **I usually don’t go through the trouble of peeling tomatoes for many recipes, but I do for this one. I like the finished product to be super smooth, and the skins prevent that from happening. It’s really just a textural issue, so if you’re pressed for time and don’t care about tomato skin floaters, skip it.

Keywords: watermelon, gazpacho, spanish, cold soup, authentic, easy