This blog post was originally posted on July 22, 2015 and was updated on January 22, 2018.
Gazpacho is undoubtedly one of the best treats of summer in Spain. Why not try making it yourself with our simple watermelon gazpacho recipe.
A cold, refreshing tomato-based soup that Spaniards usually drink from a glass. Furthermore, there are dozens of recipes and versions of the stuff. Last week, we decided to add a twist to the more traditional gazpacho recipes by adding watermelon. The result, surprisingly, is not at all sweet, but rather savory in the most delightful way!
What’s great about this gazpacho recipe is that it’s even lighter than traditional gazpacho already is. It uses very little extra virgin olive oil, and no bread whatsoever (though not all gazpacho recipes do contain bread).
Gazpacho de Sandia Recipe (Watermelon Gazpacho Recipe)
- 500 grams ripe tomatoes (plum tomatoes work well)
- 500 grams watermelon
- 1/4 of a small onion
- 1/2 Italian pepper
- 1/4 of a small cucumber
- 1 small garlic clove
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry vinegar
- salt and pepper
- Peel the tomatoes and slice into halves or quarters.
- Remove as many seeds from the watermelon as possible. Then cut into chunks.
- Combine tomatoes with pepper, onion, cucumber, garlic, salt, and pepper and blend with a food processor or immersion blender.
- Add the watermelon, olive oil and vinegar and continue blending.
- Once you have a uniform liquid, pass it through a fine-mesh strainer.
- Refrigerate and serve cold (if need be, you can add a piece of ice upon serving!).