Watermelon Gazpacho
Nothing says summer quite like a bowl of chilled Watermelon Gazpacho. Sweet watermelon, ripe tomatoes, cucumber, and a handful of simple ingredients come together in a soup that’s light, refreshing, and full of fresh flavor.
While it’s delicious as a light lunch or first course, I also love serving it in small glasses at summer gatherings. It’s elegant, unexpected, and can be made entirely in advance, making it one of my favorite recipes for entertaining
One of the best things about this recipe is that there’s no cooking involved. Simply add all of the ingredients to a blender and blend until smooth. If you’d like a thinner consistency, add a splash of cold water until it’s just the way you like it.
Now comes the hardest part—waiting! Refrigerating the gazpacho for a few hours allows all of the flavors to meld together, making it even more refreshing. It’s one of those recipes that’s actually better when made ahead, making it perfect for entertaining.
Just before serving, garnish each bowl or glass with a few small cubes of watermelon and cucumber, a drizzle of extra virgin olive oil, and a sprinkle of fresh mint or basil. If you’d like a little crunch, toasted breadcrumbs make a wonderful finishing touch.
Serve well chilled and enjoy this refreshing summer favorite!
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Watermelon Gazpacho
Makes: 6-8 small servings
Prep Time: 15 minutes
Chill Time: 2 hours minimum
Total Time: 2 hours & 15 minutes
Ingredients
- 2 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and diced
- 2 cups tomatoes, diced
- 1/2 red bell pepper, diced
- 1 shallot, chopped
- 1 small garlic clove
- 1/2 cup blanched almonds
- 2 tbsp sherry vinegar
- 3/4 cup extra virgin olive oil
- 1/4 tsp salt, or to taste
- Freshly cracked black pepper, to taste
- 1 tsp smoked paprika
Garnishes:
- Finely diced watermelon
- Finely diced cucumber
- Fresh mint or basil, thinly sliced
- Drizzle of extra virgin olive oil
- Toasted breadcrumbs (optional)
Instructions
Place the watermelon, cucumber, tomatoes, red bell pepper, shallot, garlic, almonds, sherry vinegar, olive oil, salt, pepper, and smoked paprika in a blender.
Blend until completely smooth. If you’d like a thinner consistency, add a small amount of cold water until it reaches your desired texture.
Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Divide among chilled bowls or small glasses. Garnish with diced watermelon, cucumber, fresh herbs, a drizzle of olive oil, and toasted breadcrumbs, if desired. Serve well chilled.
Chef’s Notes:
- Chilling the gazpacho for a few hours makes a noticeable difference in flavor.
- Use the ripest watermelon and tomatoes you can find for the sweetest, most flavorful soup.
- Sherry vinegar gives this recipe its signature depth of flavor. If you must substitute, use red wine vinegar, though the flavor won’t be quite as complex.
- For an elegant presentation, serve in small glasses or appetizer cups and top each serving with a tiny spoonful of diced watermelon and cucumber.
- This gazpacho can be made a day ahead, making it an excellent choice for entertaining.
- This gazpacho freezes surprisingly well. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and give it a quick stir or blitz in the blender before serving.
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