This refreshing tomato and watermelon gazpacho recipe is a light, vibrant and delightful summer soup. It offers a burst of sweet and savoury flavours with every sip making it perfect to serve as a starter, light meal or cool drink on a warm day.

2 white bowls with tomato watermelon gazpacho with garnish of cucumber onion and tomatoes

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Watermelon tomato gazpacho

Originating from Andalusia in southern Spain, gazpacho is a chilled vegetable soup traditionally made by blending raw summer staples like tomatoes, cucumber, bell pepper, onions, bread, olive oil, garlic and vinegar into a revitalising cold dish.

This gazpacho with watermelon variation offers a delightful twist on the classic Spanish gazpacho recipe while boasting a deliciously sweet and fruity flavour profile that enhances its refreshing appeal. Whether served as a starter or a refreshing drink, it’s an ideal choice for hot summer days.

Prepare a generous batch to keep in the fridge for up to 3 days, ensuring a quick and refreshing option throughout the week for a quick appetizer or fast lunch.

Watermelon gazpacho ingredients

ingredients to make tomato and watermelon gazpacho soup laid out on a table with labesl
  • Watermelon: A ripe and sweet watermelon is key to making this soup flavourful and refreshing. Since the soup will be blended, it’s best to use a seedless watermelon if possible. Otherwise, the dark seeds will need to be removed, though the white seeds can be blended.
  • Tomatoes: Any fresh and ripe tomato works for this recipe. Roma (or Plum), vine, Heirloom and beefsteak tomatoes are all excellent varieties with a deep and balanced taste for optimal results.
  • Cucumber: I prefer using English cucumbers as they have a thin skin and fewer seeds, so no peeling is needed. They are also mild in taste. Other types of cucumbers might need to be peeled and seeded as they can have a slightly bitter taste.
  • Bell pepper: Any color of bell pepper is fine to use. Green bell peppers have a hint of bitterness, so I prefer the sweeter ones (orange, red, or yellow) to add to this watermelon gazpacho soup.
  • Garlic: Fresh garlic is essential in any good gazpacho recipe. But as fresh garlic can be strong and pungent, use it sparingly. If uncertain, start with half a clove and adjust to taste as needed.
  • Olive oil: Choose a high-quality, fruity, extra virgin olive oil to give a burst of Spanish aroma to this soup. Adding olive oil while blending helps emulsify the ingredients into a smooth texture.
  • Vinegar: Adding sherry vinegar to gazpacho soup enhances its freshness and helps balance the flavours. Sherry vinegar has preference, but any other mild vinegar is fine, like balsamic, apple cider or white wine vinegar.
  • Seasoning: Just sea salt and freshly ground black pepper will do for seasoning, to taste.
2 white bowls with tomato watermelon gazpacho with garnish of cucumber onion and tomatoes

How to make watermelon gazpacho

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post

You’ll make this tomato and watermelon gazpacho recipe in just a few simple steps, and the best part is there is no cooking involved:

  • Chop the watermelon: Cut the watermelon in slices and remove the green outer rind. Remove the dark seeds if there are any and cut in pieces. No need to cut away the white part of the rind as this is edible can also be used in the soup.
  • Cut the other ingredients: Remove the stems and seeds from the pepper, core the tomato, and peel the garlic. Roughly chop the tomatoes, garlic, bell pepper, and cucumber. Peeling the cucumber is optional.
  • Puree the ingredients: Add all the ingredients; watermelon, bell pepper, cucumber, tomatoes, garlic, vinegar, salt and pepper in a blender or food processor. Blend on high speed for about 1 minute or until everything is nicely pureed.
  • Add the olive oil: Now slowly add the olive oil while continuing to blend. Keep blending for another 1 to 2 minutes on high speed until the soup has a smooth consistency. Remember, adding the olive oil slowly is important as it helps to properly emulsify the soup.
  • Cool the soup: Chill the soup in the refrigerator for at least 1 hour before serving. While you can serve it immediately, watermelon tomato gazpacho is especially delicious when served well chilled.

TIP: Use a powerful blender to make the soup as smooth and creamy as possible. Here are some examples of powerful blenders to use for making soup.

2 white bowls with tomato watermelon gazpacho with garnish of cucumber onion and tomatoes

How to serve gazpacho

Tomato and watermelon gazpacho can be served on its own as a refreshing drink, a light lunch or as a starter followed by a full meal. Serve in individual bowls or glasses with a variety of toppings. These toppings can either be added directly to the soup or served alongside in small bowls, allowing everyone to customise their gazpacho to taste.

Toppings are added to provide extra contrast in texture while also elevating the taste of the gazpacho soup and making it look even more bright and colourful.

Possible toppings to use are red onion, bell pepper (any colour), cucumber, tomatoes, watermelon and croutons. Just make sure all these extra toppings or garnish are finely chopped. You can also add some fresh basil or mint leaves for an even bigger explosion of taste.

Tomato and Watermelon Gazpacho

This refreshing tomato and watermelon gazpacho recipe is a light, vibrant and delightful summer soup. It is perfect to serve as a starter, light meal or cool drink on a warm day as it offers a burst of sweet and savoury flavours with every sip.
Prep Time15 minutes
Cooling Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Spanish
Servings: 4
Author: Sabine

Ingredients

For the Watermelon Gazpacho

  • 3 cups (450 grams) watermelon peeled and diced
  • cups (450 grams) tomatoes cored and chopped
  • 1 red bell pepper cored, seeded and diced
  • ½ English cucumber diced
  • 1 clove garlic peeled
  • 4 tablespoons olive oil extra virgin
  • 2 tablespoons sherry vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper

For the Garnish

  • ¼ English cucumber finely diced
  • ½ red onion finely diced
  • 1 tomato finely diced and seeded
  • ½ cup watermelon finely diced
  • fresh basil leaves

Instructions

  • Combine all the ingredients for the gazpacho in a blender or food processor: chopped watermelon, tomatoes, cucumber, bell pepper, garlic, vinegar, salt, and pepper (excluding the olive oil). Blend on high speed for 1 minute until smooth.
  • Next, slowly add the olive oil while blending for an additional minute. This will help emulsify the gazpacho soup.
  • Season with pepper and salt to taste. Cover and place in the fridge to chill for at least 1 hour or more.
  • Serve in individual bowls or glasses, with the garnish on the side in small bowls.

Did you make this recipe?  I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #discoverspaintoday and tag me on Instagram or Facebook 

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