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Overhead photo of 2 bowls of watermelon gazpacho topped with, diced watermelon, cucumber, green pepper, olive oil, black pepper and mint next to a bowl of these garnishes and two spoons.
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5 from 7 votes

Watermelon Gazpacho

Watermelon gazpacho is a refreshing twist on Spain's classic chilled tomato soup. It's vegan, gluten free, and you only need to blend! In fact, it comes together so fast you’ll still have time for your afternoon siesta–just be sure to give it at least 1 hour to chill in your fridge.
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Lunch
Cuisine: Spanish
Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 4
Author: Mark Beahm

Ingredients

For the Soup

  • 1 pound watermelon, roughly cut into chunks
  • 1 pound plum tomatoes, roughly cut into chunks
  • 1/2 English cucumber, roughly cut into chunks
  • 1 garlic clove, roughly chopped
  • 1 red bell pepper, cored, seeded, and roughly cut into chunks
  • 1/2 green bell pepper, cored, seeded, and roughly cut into chunks
  • 3 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked Spanish hot paprika
  • 1/8 teaspoon freshly ground black pepper

For the Garnish

  • 1/2 cup diced watermelon
  • 1/4 English cucumber, diced
  • 1/2 green pepper, cored, seeded, and diced
  • 1/2 small red onion, diced
  • 1 tablespoon minced mint or basil leaves
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper

Instructions

  • Blend the soup. Add the chopped watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper to a blender. Puree on high speed until very smooth, about 2 minutes. Depending on your blender’s capacity, you may need to work in batches.
  • Chill the soup. Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate until chilled, at least 1 hour, preferably overnight. With a longer rest, the flavors intensify.
  • Just before serving: make the garnish. In a small bowl, toss together the diced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.
  • Serve. Divide the soup among the 4 bowls. Top the soup with a small handful of the garnish. Drizzle with some extra-virgin olive oil and sprinkle with a grind of black pepper.

Notes

  • A ripe, juicy watermelon is essential for the best flavor. Check out our How to Pick a Watermelon guide for all of our watermelon shopping tips.
  • Watermelon isn’t the only summer fruit that works for this gazpacho recipe. Try swapping the same weight of fresh strawberries or pitted cherries in place of the watermelon.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 242.7kcal | Carbohydrates: 21.5g | Protein: 3g | Fat: 17.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.5g | Sodium: 448.6mg | Potassium: 653.1mg | Fiber: 3.7g | Sugar: 14.7g | Vitamin A: 2913.9IU | Vitamin C: 91.5mg | Calcium: 43.9mg | Iron: 1.3mg

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