Cool, light, sweet, and refreshing – this watermelon gazpacho is the perfect appetizer for summer! Warm weather is the perfect excuse to indulge in all kinds of delicious treats. 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.
What is Watermelon Gazpacho?
Gazpacho is a cold, raw, Spanish soup with a long history and many variations. Our take on the appetizer using watermelon and tomatoes is the perfect way to spice up and cool down a hot summer. Simple and made with fresh ingredients, it’s easy enough for anyone to make and good for you, too!
Ingredients
- watermelon – cubed
- cucumber
- tomatoes – Roma tomatoes work great for this recipe
- red bell pepper
- green onions
- garlic clove
- lemon juice – I always use freshly squeezed
- olive oil
- salt and pepper
How to Make it
- 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 jars or 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.
Storage
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.
Any other takes on gazpacho you think might be fun to try? Did you enjoy this tomato watermelon gazpacho? Let me know about it in the comments and please share the recipe.
Watermelon Gazpacho
Ingredients
- 4 cups watermelon - cubed
- 1 cucumber - diced (reserve half)
- 3 Roma tomatoes
- 1 red bell pepper - diced (reserve half)
- ½ cup green onions - chopped (reserve half)
- 1 garlic clove
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- salt and pepper - to taste
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 jars or 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.
- 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.
Hungry for more? Try our Electric Skillet Honey-Mustard Glazed Salmon