I’m craving some of that gazpacho! My Watermelon Gazpacho is the epitome of summer in a bowl! This chilled or cold soup is bright, light and refreshing and couldn’t be more perfect for a hot summer’s day!
A gazpacho is a traditional Spanish cold or chilled soup that is made using fresh and raw vegetables, with tomatoes serving as the base. But, if you know me, you know that I like to change things up! So, my spin on this classic uses watermelon and plenty of it. The watermelon is blended with cucumbers, red pepper, shallot, jalapeño, basil, vinegar and salt to create the most delicious and satisfying spoonful that will leave you wanting more! And, don’t worry, there is plenty to go around, so you can sneak in another bowlful!
Watermelons are plentiful this time of year! So, this is your sign to get the party started with my easy and quick Gazpacho recipe! Make it for brunch, lunch, dinner or as a snack during a busy week or serve it at your next dinner party, summer backyard bbq or celebratory event! It’s sure to wow the crowd! So, what are you waiting for! Grab your blender and a spoon and come and cook with me!
Bonus, points - I’ll teach you how to pick the best watermelon to make this chilled soup extra special!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus at least 60 minutes for chilling)
Serves: 6 - 8
Ingredients:
Watermelon Gazpacho
6 cups watermelon, peeled and cut into 1 inch cubes (See Notes below)
1 1/4 cups cucumber, peeled, halved, seeded and cut into 1 inch pieces
1/2 red pepper, seeded and quartered
1 shallot, peeled and halved
1/2 jalapeño, seeded and ribs removed
1 large basil leaf
1 1/2 Tbsp seasoned rice vinegar
1 tsp kosher salt
Chopped Watermelon and Veggie Mixture, as a topping (See Recipe below)
Additional basil leaves, as garnish
Chopped Watermelon & Veggie Mixture
3/4 cup cucumber, peeled, seeded and cut into 1/4 inch cubes
1/2 cup watermelon, peeled and cut into 1/4 inch cubes
1/2 cup red pepper, finely chopped (approx. 1/2 red pepper)
1/4 cup shallot, finely chopped (approx. 1 small shallot)
3 basil leaves, chiffonade
1 Tbsp olive oil
1/4 tsp kosher salt
Instructions:
Making the Watermelon Gazpacho: To a blender, add the watermelon, cucumber, red pepper, shallot, jalapeño, basil, rice vinegar and salt and puree for 1 minute or until silky and smooth. Transfer the gazpacho to the refrigerator for at least 1 hour to allow the flavours to meld.
Preparing the Watermelon & Veggie Mixture: To a medium mixing bowl, add the cucumber, watermelon, red pepper, shallot, basil, olive oil and salt. Using a large spoon or spatula, give it a good mix until the ingredients are well incorporated.
Assembly: Pour the chilled Watermelon Gazpacho into soup bowls and garnish each with 1 - 2 heaping tablespoons of the watermelon and veggie mixture. Add a basil leaf for good measure and serve and enjoy!
Notes:
How to Pick a Ripe, Sweet and Juicy Watermelon: To ensure that you pick the best watermelon, you’ll want to follow my 3 cardinal rules: (1) Heaviness Relative to Size Matters - A ripe, sweet and juicy watermelon will be heavy for its size. So, work out those arms and do a little comparison at the store or market; (2) Hey There, Yellow Spot! - You will want to do a once over and check for a yellow patch or spot. Watermelons that have been sitting in the fields and ripening to perfection on the vine will have a signature yellow patch or spot; and (3) Knock, Knock, Knock - Give the outer shell a few knocks and listen to the sound it makes. Ripe watermelons will produce a deeper sound when knocked or tapped.
Leftover Watermelon?!: Are you wondering what to do with that leftover watermelon? Well, I've got a solution for you - my Watermelon Feta Salad! This salad is so satisfying, refreshing, juicy and strikes the perfect balance between sweet and salty.
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