Watermelon gazpacho is a refreshing and summery raw soup. It takes just minutes to whip up and is perfect for the hottest summer days when you definitely do no want to turn on the oven!
Though I already have a plain old tomato gazpacho recipe on the blog, gazpacho is one of those recipes that has a multitude of variations and I never get tired of trying out something new.
I bought a watermelon the other day for another recipe and had a shit ton leftover so I thought why not make gazpacho? (Even after this watermelon gazpacho recipe I still have a shit ton leftover).
Oh my god, it’s so yummy! I may have just dethroned my husband as top gazpacho maker in our household! Note that my husband is Spanish and always follows his family’s recipe.
I did incorporate some tricks that he taught me that I don’t see too often, if ever, in English recipes. First is to add a bit of apple. It counteracts the acidity of the tomatoes and amps up the watermelon’s sweetness, especially if you’ve got an early season one that’s not so spectacular.
Secondly, he blends the red and green vegetables separately. I asked him why and he said he didn’t know, ha! But that’s how his family has always done it. Turns out that it’s quicker to strain out the seeds and pulp from just the red vegetables rather than straining the whole blender-ful of watermelon gazpacho.
Although straining at all is optional, I like to do it because it makes the texture really velvety. Another trick to make it creamy is to slowly drizzle in the olive oil at the end and leave the blender running for two to three additional minutes. The oil totally emulsifies and makes the creamiest gazpacho you’ve ever tasted.
Finally, we don’t put jalapeños in our watermelon gazpacho (I’ve seen it in tons of English recipes). Not that I’d be opposed to it, it’s just that I’ve never seen a jalapeño for sale in any supermarket in Barcelona. Spanish people don’t like spicy food and you’ll never find chili peppers in gazpacho!
- 600 grams (21 oz) ripe juicy tomatoes (about 3 large)
- 600 grams (21 oz) watermelon (weight after removing the rind, mine was seedless)
- ½ a sweet red apple, remove core and seeds
- ½ a medium cucumber, peeled
- ½ a medium green pepper (In Spain we use cubanelle / Italian frying peppers but you can sub a green bell), seeds removed
- 1/8 of a medium white onion
- 1 clove of garlic
- ¼ cup (60 ml) extra virgin olive oil
- 3 teaspoons sherry vinegar (can sub red or white wine vinegar), plus more to taste
- 1 teaspoon salt
- Optional garnishes: diced cucumber, diced watermelon, mint, micro greens, olive oil, croutons, etc.
- Remove the core from the tomatoes and roughly chop them. Also roughly chop the watermelon and apple. Add them all to a blender and liquefy. Transfer to a fine mesh strainer over a bowl to remove the seeds and pulp.
- Now roughly chop the cucumber, green pepper, onion and garlic and toss them into the blender. Add a couple ladles of the tomato-watermelon mixture if necessary to get the blender going. Blend until smooth then return the remaining tomato-watermelon mixture to the blender.
- Add the vinegar and salt and then, with the blender running, slowly drizzle in the olive oil. Leave the blender running for 2 – 3 minutes to emulsify the oil.
- Transfer to a bowl and refrigerate for a couple of hours until chilled. Now this is important: taste it and add more vinegar or salt if you think it’s necessary. The flavours can sometimes mellow a bit as it chills.
- Serve plain or with your favourite garnishes.
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Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 519 Total Fat: 26g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 56mg Sodium: 925mg Carbohydrates: 48g Fiber: 5g Sugar: 19g Protein: 21g
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