Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: about 4 cups
Cuisine: Spanish
Ingredients: 4 cups cubed seedless watermelon; 2 large tomatoes, chopped; 1 cucumber, peeled and chopped; 1/4 cup red onion, chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh mint leaves, for garnish

Spanish · Soup · 15 min total

Watermelon Gazpacho recipe videos

A refreshing twist on classic gazpacho, this chilled soup combines sweet watermelon with savory tomatoes and cucumber for a perfect summer starter.

15
min prep

4
servings

120
kcal/serving

Ingredients

4 cups cubed seedless watermelon
2 large tomatoes, chopped
1 cucumber, peeled and chopped
1/4 cup red onion, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh mint leaves, for garnish

Instructions

Place watermelon, tomatoes, cucumber, red onion, olive oil, sherry vinegar, salt, and pepper in a blender.
Blend on high until smooth, about 1 minute.
Taste and adjust seasoning if needed.
Pour gazpacho into a bowl or pitcher and refrigerate for at least 1 hour until well chilled.
Ladle into bowls and garnish with fresh mint leaves before serving.

Tips

For a smoother texture, strain through a fine-mesh sieve after blending.
Can be stored in the refrigerator for up to 2 days.
Serve with crusty bread for a light lunch.

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