This Spanish watermelon and tomato gazpacho recipe is the best for hot summer days! It couldn’t be more refreshing, nourishing and delicious. Super easy to make, low carb & vegan.
Video recipe on recipe card.
I could live on gazpacho in summer. Seriously! It’s just so good, and exactly what my body needs to survive the heat.
This recipe is very similar to my authentic Spanish gazpacho but with a slight watermelon twist, making it sweeter and yummier 😋 For another fruity gazpacho recipe, try this mango gazpacho, so sweet and delicious too! And for another chilled soup idea, this cold creamy cucumber soup.
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Ingredients
- Ripe tomatoes diced
- Watermelon diced
- Cucumber diced – peeled if needed
- Brown onion
- Garlic cloves finely diced
- Himalayan pink salt
- Extra virgin olive oil (EVOO)
- Apple cider vinegar
See recipe card for quantities.
How to make this watermelon gazpacho
One of my favourite things of gazpacho is how easy to make it is!
Prepare all the ingredients and add them to a large pot or mixing bowl. Combine, and let them macerate for at least 1 hour.
Add all the ingredients to a high-speed blender, and blend until very smooth. Do this process in batches if it doesn’t fit in one go. Transfer to an airtight container and let it cool in the fridge overnight. Enjoy!
Hint: don’t skip the macerating time! It’s when the fruit & veggies release the juices, resulting in a better flavour.
What to serve with this watermelon and tomato gazpacho
Gazpacho can be either a light starter or a complete meal, depending on whether you add some nourishing toppings on top. My favourites are:
- Drizzle of extra virgin olive oil and ground pepper
- Boiled egg
- Pepitas, hemp seeds or flax seeds
- Chopped ham
Equipment
- Chopping board & knife
- Large pot / mixing bowl
- High-speed blender
Storage
Store in an airtight container in the fridge for up to 5 days.
Top tips!!
The tomatoes must be juicy and ripe! If need be, let them ripe at home for a couple of days before making the gazpacho.
Make sure you have this gazpacho very cold! The cooling time overnight is important to let the flavours develop, but also to ensure the gazpacho is very cold!! You could even add an ice cube to make it cooler.
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WATERMELON AND TOMATO GAZPACHO
- Prep Time: 10 minutes
- Resting time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Cuisine: Spanish
- Diet: Vegan
Description
This Spanish watermelon and tomato gazpacho recipe is the best for hot summer days! It couldn’t be more refreshing, nourishing and delicious. Super easy to make & vegan.
Ingredients
- 900 grams of ripe tomatoes diced
- 900 grams of watermelon diced
- 1 large cucumber (250-300 grams) diced - peeled if needed
- ⅓ of brown onion
- 2 medium garlic cloves finely diced
- ½ tbsp Himalayan pink salt
- ¾ cup extra virgin olive oil (EVOO)
- ¼ cup of apple cider vinegar
Instructions
- Prepare all the ingredients and add them to a large pot or mixing bowl. Combine, and let them macerate for at least 1 hour.
- Add all the ingredients to a high-speed blender, and blend until very smooth. Do this process in batches if it doesn’t fit in one go.
- Transfer to an airtight container and let it cool in the fridge overnight.
- Serve very cold, with a drizzle of extra virgin olive oil & ground pepper.
Notes
- Don’t skip the macerating time! It’s when the fruit & veggies release the juices, resulting in a better flavour.
- You can add toppings like pepitas, hemp seeds, flax seeds, boiled egg or sliced ham!
Will
Perfect for a hot summers day 👌🏼
Dave
Oh my god this recipe is SO GOOD!!!