Marry This Watermelon Gazpacho Recipe is a refreshing and chilled soup, which is made with fresh watermelon and English cucumber. It’s the perfect summer appetizer, ready after chilling for at least 2 hours.
Jump to RecipeWatermelon Gazpacho Recipe Ingredients
- 3 1/2 cups cubed fresh seedless watermelon, (about 22 oz.; from 1/2 small seedless watermelon)
- 3 vine-ripened tomatoes (about 12 oz.)
- 1 English cucumber
- 1 red bell pepper
- 1/2 small red onion
- 1 garlic clove
- 1/4 cup red wine vinegar, plus more to taste
- 1 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper
- 2 tsp. hot sauce (optional), plus more to taste
- 1/3 cup olive oil, plus more for serving
- 1 Tbsp. fresh mint or basil leaves, chopped
- Grilled bread, for serving
How To Make Watermelon Gazpacho
- Blend the Soup Base: In a blender, combine 3 cups of the watermelon, 2 roughly chopped tomatoes, three-quarters of the cucumber, half of the bell pepper, and a quarter of the onion. Add the garlic, red wine vinegar, salt, pepper, and optional hot sauce. Blend on high speed until the mixture is completely smooth.
- Emulsify with Oil: With the blender still running on a low speed, slowly drizzle in the olive oil. Continue to blend until the oil is fully incorporated and the soup is emulsified.
- Chill the Gazpacho: Transfer the soup to a large bowl or airtight container. Cover and refrigerate for at least 2 hours, or up to 12 hours, to allow the flavors to meld and the soup to get fully chilled.
- Prepare the Garnish: Finely chop the remaining 1/2 cup of watermelon, the last tomato, the remaining quarter of the cucumber, the other half of the bell pepper, and the remaining quarter of the onion. Combine this chopped mixture in a small bowl, cover, and refrigerate until you are ready to serve.
- Serve: Before serving, whisk the chilled soup and taste it. Adjust the seasoning with more salt, vinegar, or hot sauce if needed. Ladle the gazpacho into bowls, top with a generous scoop of the chopped vegetable garnish, a sprinkle of fresh mint or basil, and an extra drizzle of olive oil. Serve with grilled bread on the side.
Recipe Tips
- How to get the smoothest texture? For an ultra-smooth, velvety gazpacho, use a high-powered blender. If you don’t have one, you can strain the soup through a fine-mesh sieve after blending to remove any remaining pulp.
- Why is chilling so important? Chilling is a crucial step for gazpacho. It not only makes the soup refreshingly cold but also gives the different flavors—sweet, tangy, and savory—time to meld together into a more cohesive and delicious final product.
- How to pick the best watermelon? For the sweetest gazpacho, choose a ripe watermelon. Look for one that feels heavy for its size, has a dull (not shiny) skin, and has a creamy yellow spot on one side where it rested on the ground.
- Can I make it ahead of time? Absolutely! This soup is perfect for making ahead, as the flavor actually improves after a day in the refrigerator. Just be sure to store the chopped garnish separately to keep it crisp.
What To Serve With Watermelon Gazpacho
This light and refreshing soup is a perfect starter or light lunch. It pairs wonderfully with:
- Toasted or grilled crusty bread
- A simple arugula salad with a lemon vinaigrette
- Grilled shrimp skewers
- A side of creamy avocado toast
How To Store Watermelon Gazpacho
- Refrigerate: Store the gazpacho base in an airtight container in the refrigerator for up to 3 days. Keep the chopped vegetable garnish in a separate airtight container to maintain its freshness and crunch.
- Freeze: Freezing is not recommended for this recipe, as it will significantly alter the fresh texture of the vegetables upon thawing.
Watermelon Gazpacho Nutrition Facts
- Calories: 150-200 kcal (per serving, without bread)
- Fat: 12g
- Carbohydrates: 15g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can add more hot sauce, a pinch of red pepper flakes, or even blend half of a fresh jalapeño (with seeds removed for less heat) along with the other vegetables for a spicy kick.
You can substitute it with white wine vinegar, sherry vinegar, or even fresh lime juice for a slightly different tangy flavor.
English cucumbers are recommended because they have thin skin and fewer seeds, making them ideal for blending. If you use a regular cucumber, it’s best to peel it and scoop out the seeds first.
Try More Recipes:
Watermelon Gazpacho Recipe
Course: AppetizersCuisine: spanish-InspiredDifficulty: Easy6
servings20
minutes200
kcalA vibrant, chilled soup blending sweet watermelon with crisp cucumber and tomato, finished with a fresh mint and vegetable garnish.
Ingredients
3 1/2 cups cubed seedless watermelon
3 vine-ripened tomatoes
1 English cucumber
1 red bell pepper
1/2 small red onion
1 garlic clove
1/4 cup red wine vinegar
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. hot sauce (optional)
1/3 cup olive oil
1 Tbsp. fresh mint or basil
Grilled bread, for serving
Directions
- Blend 3 cups watermelon, 2 tomatoes, ¾ of the cucumber, ½ of the bell pepper, and ¼ of the onion with garlic, vinegar, and seasonings until smooth.
- With the blender running, slowly stream in the olive oil until emulsified.
- Transfer soup to a container and chill for at least 2 hours.
- Finely chop the remaining watermelon and vegetables to create a garnish; refrigerate.
- Before serving, whisk the soup and adjust seasonings.
- Ladle into bowls, top with the chopped garnish and fresh mint.
- Serve with grilled bread.
Notes
- For the best flavor, use the ripest, in-season produce you can find.
- Chilling the soup for at least 2 hours is essential for the flavors to meld and for the soup to be refreshingly cold.
- Store the soup base and the chopped garnish in separate containers in the refrigerator to maintain the best texture.
- A high-powered blender will yield the smoothest, most velvety result.
