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Close up of a bowl of watermelon gazpacho.

Watermelon Gazpacho

Light, refreshing and perfectly tangy. A midsummer night's dream. 
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Course: Soup
Cuisine: spanish
Keyword: authentic, cold soup, easy, gazpacho, spanish, watermelon
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 5 servings
Calories: 302kcal
Author: Nicole Gaffney (ColeyCooks.com)

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 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.

Nutrition

Calories: 302kcal | Carbohydrates: 19g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Sodium: 150mg | Potassium: 555mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1609IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 1mg