This recipe for watermelon gazpacho, cold watermelon soup, is easy and delicious. It perfectly combines savory, sweet, fresh, refreshing, and summery flavors. This refreshing vegan soup is perfect for super hot summer days.
About this watermelon gazpacho
This is one of my favorite summer cold soups. This watermelon gazpacho is so easy and fast to make that you’ll have it ready in 15 minutes. It’s one of the most nutritious, delicious, and refreshing cold soups you can make.
It’s like starting your meal with a powerful juice full of nutrients. This soup is perfect for days when you can’t stand the heat and would rather not cook.
Ingredients for the watermelon gazpacho, cold soup
- Watermelon, frozen watermelon chunks: use ripe and sweet watermelon. I like to use frozen food because I love my cold gazpacho, but it’s unnecessary.
- Tomatoes: You can use any tomato you have on hand; I like cherry tomatoes because they are a bit sweeter and don’t have to be chopped.
- Cucumbers: For this recipe, I always peel my cucumbers to protect the color of the gazpacho. We first eat with our eyes, don’t you think?
- Garlic, shallots, and chili pepper: These ingredients have potent flavors. You want to add them in tiny chunks, blend, and taste the watermelon gazpacho. Together, they give a slightly spicy flavor, but be careful because these ingredients can easily overpower the rest.
- Olive oil , extra virgin olive oil.
How to make watermelon gazpacho
Blend the tomatoes, watermelon, cucumber, garlic, and shallot in the blender with olive oil, chile serrano (if you will use it), salt, and pepper.
Serve in small cups or glasses if you want to make watermelon shooters or in small bowls.
How to finish cold watermelon soup
I like to garnish the soup with diced avocado, microgreens, and a drizzle of olive oil. You can also serve it with a piece of toast or sliced baguette.
What to serve with gazpacho
- Simple salad
- Summer Panzanella with basil and avocado dressing
- Hibiscus sangría
- Easy summer sangría
Watermelon Tomato Gazpacho
Equipment
Ingredients
- 1 lb tomatoes cherry tomatoes or regular
- 1/2 cucumber peeled and cut into pieces
- 3 cups watermelon frozen or fresh
- 1 small shallot
- 1 small garlic clove
- 1/2 serrano chili optional
- 2 tablespoons sherry or red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon sea salt
- Black pepper to taste
To Serve:
- 1 avocado cubed
- 1/4 cup microgreens or chopped fresh herbs
- Halved cherry tomatoes
- Drizzle of olive oil
Instructions
- Wash and core the tomatoes. Peel and cut the cucumber into pieces. If using fresh watermelon, cut it into chunks.
- In a blender, combine the tomatoes, cucumber, watermelon, shallot, garlic, and serrano chili (if using). Blend until smooth. Add the sherry or red wine vinegar, olive oil, sea salt, and black pepper to the blender.
- Blend again until fully incorporated.
- Transfer the gazpacho to a container and refrigerate for at least 2 hours, allowing the flavors to meld.
- Pour the chilled gazpacho into bowls. Top with cubed avocado, microgreens or fresh herbs, and halved cherry tomatoes. Finish with a drizzle of olive oil.
Notes
– Spread the chunks on a baking sheet lined with parchment paper and put them in the freezer.
– Freeze for a couple of hours or until they are firm.
– Put the chunks in a freezer-safe container or a freezer-safe storage bag.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in August 2017.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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