Watermelon gazpacho is a wonderfully light summer meal. Made with fresh watermelon, juicy tomatoes, crisp cucumbers and bell peppers, it has just a bit zing from a jalapeño pepper. This soup improves overnight, so making it the day before is even better.
I took these pictures over two years ago. That’s how long this recipe has been sitting here. I don’t know how that happened, but, here we are. Life seems to get away from me sometimes. I move on to a different recipe that I find more exciting and recipes like this watermelon gazpacho get left behind.
If you’ve never had gazpacho, let me explain what it is. It is a classic Spanish (Andalusian) tomato soup that is served cold. It is brilliant in it’s simplicity. The flavors are bright and so fresh, it really cools you down on a steamy summer day. Watermelon gazpacho is the same idea, just swapping out some of the tomato and replacing it with sweet, juicy watermelon.
A few years ago, I cooked for a couple of guys who would request this soup every single week from June through September. Like me, they would sip on it in the afternoons when the heat was blistering and the thought of eating something warm was just plain unappealing.
Watermelon Gazpacho for SUMMER SOIREÉS
This soup is absolutely perfect for summer parties. All of the ingredients are at their peak, which means they will taste fantastic. As I said earlier, the flavor develops even more overnight, so if you are planning a soireé, make this soup before you go to bed and let it hang out in the fridge. When you serve it the next day, it will be well-chilled (which it mandatory) and the flavors will have had time to develop. All that being said, it is still delicious straight out of the blender. Trust me, I speak from experience.
I’ve served this soup as a shooter for cocktail parties, made it by the quart for clients or served it in glasses (pictured) for dinner parties. It is a great thing to have stashed in the fridge for those moments when hunger strikes, but the desire to cook something does not.
- 4 cups watermelon purée, see notes
- 2 large beefsteak tomatoes, chopped and seeded + 2 tbsp finely diced for garnish
- 1/3 English cucumber, also known as seedless cucumber + 2 tbsp finely diced for garnish
- 1 red bell pepper, chopped + 2 tbsp finely diced for garnish
- 1/2 jalapeño, finely diced
- 2 tbsp good quality olive oil, divided
- 1/2 small bunch cilantro, leaves only + 2 tbsp for garnish
- 2 tbsp red wine vinegar
- salt and pepper to taste
- Combine watermelon puree, tomatoes, cucumber, bell pepper, jalapeño, red wine vinegar and 1 tablespoon of olive oil in blender. Do it in batches if your blender isn't quite big enough. You can combine it after it's blended.
- Blend until smooth. Add cilantro leaves (reserving some for garnish), salt and pepper. I use at least a teaspoon of salt and a half teaspoon of black pepper. Blend until combined, about 30 seconds. Chill for at least 4 hours. Top with reserved diced vegetables and cilantro leaves. Drizzle with remaining olive oil and enjoy.
7 - 8 cups cubed watermelon should yield 4 cups of puree. Add it little by little to the blender, if you pile too much in at one time, it won't blend up smoothly. As soon as you have about a cup or two of the watermelon pureed, you can add more at a time.
Amount Per Serving: Calories: 102 Sodium: 8mg Carbohydrates: 13g Fiber: 2g Sugar: 10g Protein: 1g
MORE SOUP, PLEASE
- Instant Pot Split Pea Soup with Ham
- Winter Vegetable Soup
- Classic Chicken Noodle Soup
- Chicken Tortilla Soup
USED TO MAKE WATERMELON GAZPACHO:
- My Blender – it’s worth the $$$