Watermelon gazpacho

Ingredients

• 600 g (4 cups), cubedseedless watermelon
• 1, peeled and seededcucumber
• ½, choppedred pepper
• 4 medium, cored, with seeds and membranes removedtomatoes
• ½, choppedshallot
• 1 small, trimmed and seededjalapeño pepper
• 15 ml (1 tbsp)sherry vinegar
• 60 ml (¼ cup)olive oil
• 2.5 ml (½ tsp)salt
• 0.6 ml (⅛ tsp)black pepper
• 10 g (¼ cup), juliennedfresh basil

Instructions

1. 1

   Blend the ingredients

   Put the watermelon, cucumber, red pepper, tomatoes, shallot, jalapeño, sherry vinegar, olive oil, salt and black pepper in a blender. Blend until smooth, then taste and adjust the seasoning if needed.

2. 2

   Chill the soup

   Refrigerate the gazpacho for at least 1 hour before serving.

3. 3

   Serve with basil

   Divide the gazpacho between bowls and top with basil. Add a drizzle of olive oil if you like.

What is watermelon gazpacho?

Gazpacho is a chilled soup associated with Spain, particularly Andalusia, and is traditionally made by blending uncooked ingredients. This version brings watermelon into the mix for a sweet, juicy note alongside the familiar vegetables.

Tomatoes and cucumber keep it savoury and fresh, while vinegar and jalapeño give the blend a sharper edge. There is no cooking involved, so the main task is blending and allowing time for it to chill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 3g protein, 22g carbs, 10g fat.

Watermelon and the other vegetables provide most of the carbohydrate, while olive oil supplies most of the fat; the recipe is relatively low in protein. To make a more balanced plate, serve a bowl with a protein-rich accompaniment such as grilled fish or beans.

Choosing the ingredients

Ripe watermelon: use seedless watermelon so it blends easily and does not need extra preparation. Its natural sweetness is balanced by the vinegar and pepper.

Fresh vegetables: peel and seed the cucumber, and remove the tomatoes’ cores, seeds and membranes as directed. These small preparations help the soup blend smoothly.

Jalapeño: removing its seeds keeps the heat gentler. For a bolder kick, blend in some of the seeds rather than adding more pepper.

Getting a smooth blend

Add the prepared ingredients to the blender and process until the mixture looks even, with no obvious chunks. If your blender is small, work in batches and combine the batches afterwards.

Taste after blending: the watermelon’s sweetness and the tomatoes’ acidity can vary. Adjust the seasoning as needed, keeping the listed ingredients and their proportions as your starting point.

Why the chilling time matters

Chill the gazpacho for at least 1 hour before serving. This gives the soup time to become properly cold and lets the flavours settle together.

The soup should be smooth and pourable, not frozen or icy. Stir it before serving if it has separated slightly in the fridge.

Serving the gazpacho

Divide the chilled soup among bowls and finish with julienned basil. A little extra olive oil is optional, as the recipe suggests.

Serve it as a light first course or alongside grilled food at a barbecue. Bread or a simple salad can make the meal more substantial without competing with the soup’s fresh flavour.

Recipe notes & tips

• Chill the watermelon before blending if you want the soup cold sooner.
• Remove the jalapeño seeds for a milder result.
• Blend in batches if your blender cannot comfortably hold all the ingredients.
• Taste the soup after blending and adjust the seasoning before chilling.
• Stir the gazpacho before ladling if it has separated in the fridge.
• Add the basil just before serving so it remains fresh-looking.

Variations

• More heat: leave some jalapeño seeds in when blending.
• Herb swap: use fresh mint instead of basil for a different cool herbal note.
• Extra garnish: scatter finely diced cucumber over each bowl for a little crunch.
• Tangier finish: add a small splash more sherry vinegar, tasting as you go.
• Chunkier texture: reserve a little diced watermelon and cucumber to spoon over the blended soup.

Common mistakes to avoid

• Skipping the chill: the flavours are best served cold, so refrigerate for at least 1 hour.
• Leaving tomato seeds in: remove the seeds and membranes as directed for a cleaner blend.
• Adding too much chilli: start with the seeded pepper and taste before increasing the heat.
• Overfilling the blender: blend in batches if necessary to get an even texture.
• Forgetting to taste: check the seasoning after blending and adjust it before chilling.

How to store

Keep leftovers covered in the fridge and use within 2 days. Stir before serving; this cold soup does not need reheating.

Frequently asked questions