Summer Watermelon Gazpacho

This tomato watermelon gazpacho is a perfect light and refreshing starter or light lunch. It can also makes a great summer party appetiser, served in small glasses like watermelon gazpacho shooters.  

This cold watermelon soup tastes best chilled and after all the flavors mingle in the fridge for a couple of hours. This Spanish watermelon gazpacho can be made the day before, for a stress free meal the next day. Jut take it out of the fridge, serve and enjoy with some toppings!

For more watermelon recipes, checkout this Watermelon Smoothie or this crisp and tasty Summer Watermelon Salad.

Ingredients

• Seedless watermelon, cubed
• Tomato
• Red bell pepper, seeds removed and cut in big chunks
• Celery, sliced 
• Seedless cucumber, cubed
• Shallot 
• Garlic
• Red chili, seeds removed for a milder gazpacho
• Lime, juiced
• Fresh basil
• Good quality olive oil, preferable a fruity Spanish virgen olive oil.
• Salt and black pepper to taste

See recipe card for quantities.

Instructions

1. Reserve a little of the veggies for topping and chop finely, place in a small airtight container and store in the fridge until ready to use.
2. Add all the ingredients to a high speed blender (except salt and black pepper).Blend scraping down the sides as needed until it has a smooth and creamy consistency. Add salt and black pepper to taste.
3. Cover the blender tight with the lid or pour the gazpacho into an airtight container. Let the gazpacho sit in the fridge for at least 3 hours for the flavors to develop. 
4. Serve cold in small bowls and top with the reserved veggies, a few drops of olive oil, chopped basil and a little freshly ground black pepper.

Substitutions and variations

• Spicy – To add more heat and make a spicy watermelon gazpacho, add another chili to the soup and top with chili flakes to taste.
• Herbs – This gazpacho recipe uses basil, but can be replaced with a little mint for a watermelon mint gazpacho. Start with just a few leafs became the mint flavor can be very strong and overpowering.
• Tomatoes – Instead of one whole tomato, a handful of cherry tomatoes can also be used.
• Onion – Shallot ads a lovely hint of onion to this summer gazpacho recipe without being too strong. Red onion can also be used. I recommend only ½ red onion that is soaked in cold water first for about 30 min for a milder flavor.

Equipment

For a smooth and creamy watermelon gazpacho, it’s important to use a high speed blender or food processor.

Storage

Store this watermelon gazpacho in an airtight container in the fridge for up to 2-3 days. I do not recommend freezing it since the texture and taste will change.