Watermelon Gazpacho
If summer had a taste, it would closely resemble this soup. While we will always cherish the classic tomato-based gazpacho, the addition of watermelon introduces a subtly sweet flavor that we simply can't resist. Packed with juicy and vibrant fruits and vegetables, this no-cook soup strikes the perfect balance between satisfying and refreshing. Keep reading for all the essential details:The secret to creating an exceptional watermelon gazpacho :Even during the peak of summer when these ingredients are at their finest, their sweetness and acidity can vary greatly. Tasting throughout the preparation process is crucial to achieving a well-balanced final product. Don't hesitate to add a splash of vinegar here or a drizzle of olive oil there—trust your palate and make adjustments until all the flavors shine, with a touch of tang from the vinegar and a generous richness from the oil. Keep in mind that as the gazpacho chills in the refrigerator, the flavors will meld and transform, so be sure to taste it one more time and make any necessary adjustments before serving.Variations :Feeling that watermelon and mint make a perfect pairing? Go ahead and add some mint as a garnish! Not in the mood for watermelon? Explore our other summer gazpacho recipes, such as our tomato gazpacho with grilled shrimp and avocado or our gazpacho with burrata (which is honestly the best topping, in our opinion).Serving suggestions :We highly recommend serving this gazpacho with some crusty bread on the side if it's the main course. As a side dish, it pairs wonderfully with numerous chicken or seafood dinners, like our jalapeño citrus salmon or spicy coconut grilled chicken
Ingredients
- 1 medium cucumber, peeled and seeded
- 1/2 red bell pepper, finely chopped
- 2 c. cored roughly chopped tomatoes
- 2 c. roughly chopped watermelon
- 1/4 c. (or more) extra-virgin olive oil, plus more for drizzling
- 1 tbsp. plus 1 tsp. (or more) sherry vinegar
- 1 to 2 tbsp. finely chopped jalapeño
- 3 tbsp. finely chopped shallot, divided
- Kosher salt
- Freshly ground black pepper
- Sliced basil, cilantro leaves, and toasted bread, for serving
Instructions
- Finely chop one-quarter of cucumber; set aside for serving. Roughly chop remaining cucumber and transfer to a blender. Add bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño, and 2 tbsp. shallot; season with a pinch of salt and a few grinds of black pepper. Blend to desired consistency. (We like ours with a little bit of texture, but you can blend until completely smooth if you prefer.) Taste and season with salt, pepper, and more vinegar or oil if needed.
- Transfer to refrigerator to chill at least 2 hours or up to overnight.
- Divide gazpacho among bowls. Top with herbs, a drizzle of oil, reserved cucumber, and remaining 1 tbsp. shallots. Serve with bread alongside.
Nutrition
Calories: 219kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 629mgPotassium: 445mgSugar: 10gCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!