Watermelon gazpacho
Watermelon gazpacho is a modern and refreshing take on the traditional Spanish chilled soup, perfect for hot summer days. Gazpacho, the beloved cold soup from Spain, has been a staple of Mediterranean cuisine for centuries. Traditionally made with ripe tomatoes, cucumbers, bell peppers, garlic, olive oil, and stale bread, this cold soup originated in Andalusia, where the hot summers call for refreshing, no-cook meals. Originally, gazpacho was a humble dish enjoyed by farmers to stay cool while working under the sun. Over time, it evolved into a celebrated recipe found on menus across Spain and beyond.Today, gazpacho has taken on many modern variations, with chefs and home cooks experimenting with seasonal ingredients to create new and exciting flavors. One of the most delightful adaptations is watermelon gazpacho, a light, vibrant, and slightly sweet take on the classic. By replacing some of the tomatoes with juicy watermelon, this version enhances the soup’s natural freshness while maintaining the perfect balance of sweet and savory.Watermelon gazpacho is the perfect starter for warm summer gatherings, when family and friends come together to share meals under the sun. Its cool, hydrating ingredients make it a wonderful choice for al fresco dining, whether served as an appetizer at a garden party or as part of a Mediterranean-style feast. The combination of watermelon, tomatoes, red bell pepper, and a hint of spice creates a beautifully smooth soup with a touch of heat, making it both refreshing and satisfying.Best of all, watermelon gazpacho is incredibly easy to prepare. With just a handful of fresh ingredients and a quick blend, you can have a stunning dish that’s both healthy and full of flavor. Serve it chilled, garnished with tiny cubes of watermelon, and enjoy a taste of summer in every spoonful!
Equipment
- 1 Blender
Ingredients
- 800 g watermelon cubes deseeded (red flesh only) plus some extra watermelon for decoration
- 400 g tomatoes, roughly chopped
- 1 red bell pepper, deseeded and roughly chopped
- 1 medium size shallot, peeled and diced
- 1 garlic clove
- salt and pepper to taste
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Instructions
- Blend the Ingredients:In a blender, combine the watermelon, tomatoes, red bell pepper, shallot, garlic, salt, black pepper, and chili flakes. Blend until smooth.
- Incorporate the Olive Oil:Slowly add the olive oil while blending again until fully incorporated and silky.
- Adjust Seasoning & Chill:Taste and adjust the seasoning if needed. Pour the gazpacho into a container with a lid and refrigerate for at least 6 hours to allow the flavors to develop.
- Final Seasoning Check:When you take the gazpacho out of the fridge, taste the gazpacho and adjust the seasoning if needed for the perfect balance of flavours.
- Garnish & Serve:Before serving, cut a small portion of watermelon into tiny cubes for garnish. Serve the chilled gazpacho topped with the watermelon cubes.