Cool, light, sweet, and refreshing - this tomato and watermelon gazpacho soup is the perfect appetizer for summer! From ice cream to backyard barbecues, summer really is one of the best times to be a foodie. If you're both adventurous in pallet and looking for a new way to cool off, try out this delicious recipe.
My take on the appetizer using watermelon, tomatoes and other fresh vegetables is the perfect way to spice up and cool down a hot summer.
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Ingredients
- cubed watermelon - If you're unsure how, see my easy tutorial for how to cube watermelon.
- cucumber - I use English cucumbers.
- tomatoes - Roma tomatoes work great for this recipe.
- red bell pepper
- green onions - Also called scallions.
- garlic clove
- lemon juice - I always use freshly squeezed.
- olive oil - Use extra virgin olive oil for best quality.
*Check recipe card for ingredient amounts.
Chef's Note: For a spicy variation, try adding some cayenne pepper or blending in a couple of chili peppers to the mix.
How to Make Watermelon Gazpacho
- Blend ingredients. Process all ingredients in a blender until smooth (except for the reserved vegetables). Season with salt and pepper, to taste.
- Chill. Chill for 3 to 4 hours.
- Serve. Serve in small bowls. Garnish with the reserved vegetables and drizzle a little more olive oil on top.
Tips
- For another take on how to make this dish, if you'd prefer a bit more texture in the finished product or if you simply don't have a blender, you can try the old method of grinding the ingredients in a mortar.
- If you're thinking about dressing things up a little more, one tasty but less vegan way to do this would be with the addition of some thinly sliced ham. This is a traditional garnish for gazpacho and really goes well with the watermelon flavor in this take on the recipe. It's also a soft contrast to the crunchier bits of vegetable that are also on top of the dish.
- Another fun way to serve this watermelon gazpacho as an appetizer is in shooter glasses.
Recipe FAQs
Watermelon gazpacho is a variation of the cold, raw, Spanish soup that's traditionally made with tomatoes. Simple and made with fresh ingredients, it's easy enough for anyone to make and good for you, too!
To store any leftovers you might have, just seal up the serving jars with a lid or plastic wrap and place them in the fridge. They'll keep for 4 to 5 days like this and even longer if you freeze them.
You can serve gazpacho with crackers and breads like garlic bread, cheesy bread or toast points that are perfect for soup. Try some toppings like herbs, slices of hard-boiled eggs, chopped nuts etc.
❤️More Watermelon Recipes You Will Love
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📋Recipe
Tomato & Watermelon Gazpacho Soup
Ingredients
Instructions
- Process all ingredients in a blender until smooth (except for the reserved vegetables). Season with salt and pepper, to taste.
- Chill for 3 to 4 hours.
- Serve in small bowls. Garnish with the reserved vegetables and drizzle a little more olive oil on top.
Equipment
Notes
- For another take on how to make this dish, if you'd prefer a bit more texture in the finished product or if you simply don't have a blender, you can try the old method of grinding the ingredients in a mortar.
- My post on how to slice watermelon 3 ways: triangles, cubes & sticks is helpful for this recipe.
- You can serve gazpacho with crackers and breads like garlic bread, cheesy bread or toast points. Try some toppings like herbs, slices of hard-boiled eggs, chopped nuts etc.
- To store any leftovers you might have, just seal up the serving jars with a lid or plastic wrap and place them in the fridge. They'll keep for 4 to 5 days like this and even longer if you freeze them.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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