Watermelon Gazpacho

A bowl of gazpacho garnished with an edible flower.

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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!

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: 5 servings

Calories: 302kcal

Author: Nicole Gaffney

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.

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