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    Home » Recipes » Spanish

    Spanish Watermelon And Tomato Gazpacho Recipe

    14 August 2022 by alicia gonzalez tome 2 Comments

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    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.

    Watermelon and tomato gazpacho with evoo and pepper

    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.

    Jump to:
    • Ingredients
    • How to make this watermelon gazpacho
    • What to serve with this watermelon and tomato gazpacho
    • Equipment
    • Storage
    • Top tips!!
    • Love this recipe? Let's stay connected!
    • Spanish Watermelon And Tomato Gazpacho Recipe
    • See what other people think about this recipe!

    Ingredients

    Watermelon and tomato gazpacho (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!

    Watermelon and tomato gazpacho macerating in pot

    Prepare all the ingredients and add them to a large pot or mixing bowl. Combine, and let them macerate for at least 1 hour.

    Watermelon and tomato gazpacho in blender

    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!

    Watermelon and tomato gazpacho in glass jar

    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
    Watermelon and tomato gazpacho with boiled egg on top

    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.

    Watermelon and tomato gazpacho (5)

    Love this recipe? Let's stay connected!

    If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!

    Print
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    Watermelon and tomato gazpacho feature image

    Spanish Watermelon And Tomato Gazpacho Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: alicia gonzalez tome
    • 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
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    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

    Units Scale
    • 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

    1. Prepare all the ingredients and add them to a large pot or mixing bowl. Combine, and let them macerate for at least 1 hour.
    2. 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.
    3. Transfer to an airtight container and let it cool in the fridge overnight.
    4. 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!

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Will says

      November 29, 2022 at 8:27 am

      Perfect for a hot summers day 👌🏼

      Reply
    2. Dave says

      November 20, 2022 at 6:01 am

      Oh my god this recipe is SO GOOD!!!

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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