Watermelon Gazpacho

Have you ever tried watermelon gazpacho? It’s a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato. In our version, we are still using some tomato (one), so you get a little bit of tomato flavor in the soup, along with cucumber, onion, and bell pepper. Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho.

As in the case when you make regular gazpacho, this soup improves overnight, as the flavors have had a chance to blend. It’s perfect for a light meal on a hot day. You can easily make a large batch and enjoy it for days!

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Watermelon Gazpacho Recipe

  • Prep time: 30 minutes
  • Yield: Serves 6.

In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeño. The roughly chopped onion, pepper, cucumber and jalapeño will go into the blender or food processor to be puréed. The finely chopped vegetables will be added back into the soup after the rest of it has been puréed, to add more body to the soup.

Ingredients

  • 1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
  • 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
  • 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
  • 1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
  • 2 cups chopped fresh tomatoes
  • 6 to 7 cups of chopped seedless watermelon (or watermelon with seeds removed)
  • 1/4 cup chopped cilantro
  • 1/4 to 1/2 cup of red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)
  • 1 Tbsp kosher salt
  • 1 Tbsp olive oil

Garnish

  • Sour cream (omit for vegan or paleo option)
  • Diced avocado
  • Cilantro

Method

1 Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.) Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth. If your blender isn't big enough or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this, not enough liquid.) Pour into a large bowl.

2 Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. Depending on how sweet your watermelon is, and how acidic or sweet your tomatoes are, you may need to add less or more red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.  Whisk in the salt and olive oil.

3 Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.

Garnish with sour cream, diced avocado and chopped fresh cilantro. Also good with a side of toasted rustic bread.

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Links:

Spicy Watermelon Gazpacho - a recipe from Tess Master's The Blender Girl

Watermelon, Tomato, Almond Gazpacho - from Aran Goyoaga of Cannelle et Vanille

Watermelon and Sweet Onion Gazpacho - from Herbivoracious

 

Watermelon Gazpacho

14 Comments

  1. Derek the Zen Chef

    This is an interesting combination, and right in time for the season. At first it seems like fruit is not the right fit, but watermelon has such a gentle sweetness that it might compliment well. Thanks for sharing this,
    D

  2. Renee

    No, I have not ever tried Watermelon Gazpacho because I have never seen a recipe that sounded good. Your recipe sounds delicious, however, and I am looking forward to trying it!

  3. Joshua Hampton

    I’ve tried a version of watermelon gazpacho before, and I agree, this soup is perfect on a hot summer day. Thanks for sharing your version.

  4. How to Philosophize with Cake

    I’ve never made fruit gazpacho, but it sounds amazing! Love the use of watermelon! :)

  5. Debra

    Truly inventive and delicious. I bet it is better the second go ’round.

  6. Emma

    Watermelon soup! wow, that sounds intriguing. I have only eaten watermelon as a fruit or juice. Watermelon is my husband’s favorite fruit so I might have to try this out.

  7. Sandy S

    Okay I have to try this! The trick will be making it before the watermelon is all eaten-up! I haven’t thought of it before, but watermelon may be our family’s favorite fruit, too! Perhaps if I but two, and work fast! lol

    • Sandy S

      Whoops! That should read – ‘Perhaps if I buy two, and work fast!’

  8. Laura S.

    What color bell peppers do you use?

  9. Adam Cath

    Totally delicious! I didn’t realize I had to chill it for an hour until I got to the end of the recipe, we had a late dinner. Oops! Elise, maybe you want to put “chilling time” at the top next to “prep time” so others don’t make that mistake?

  10. Anna Hoffmann

    Dear Elise,
    I am not a gazpacho kinda gal but I have to say I was so intrigued by this recipe that I made it. I loved it, love, love, love. I also made your eggless quiche not long ago for a birthday brunch which was also well loved. Many thanks to you and yours. Happy rest of Warm Breezes, cool wine, and toes in grass, Anna

  11. Yen Duong

    I’ve made this three times this long summer! Love it and always get raves! My blender is puny so I have to do lots of batches and always put some of the watermelon juice in to get everything running. Thanks very much.

  12. Patricia R.

    This is now our go-to gazpacho. It’s a little unusual, but so flavorful. My husband grilled the watermelon slices until they had some light grill marks. then he cut the pieces into chunks and proceeded with the recipe. We’ve made it many times this summer. Our last batch is chilling in the fridge as we speak.
    Thank you for the recipe. As always, your recipes are so reliable and so tasty.

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