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Watermelon and tomato gazpacho feature image


  • 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


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.


Units Scale
  • 900 grams of ripe tomatoes diced
  • 900 grams of watermelon diced
  • 1 large cucumber (250-300 grams) diced - peeled if needed
  • 1/3 of brown onion
  • 2 medium garlic cloves finely diced
  • 1/2 tbsp Himalayan pink salt
  • 3/4 cup extra virgin olive oil (EVOO)
  • 1/4 cup of apple cider vinegar


  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.


  • 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!

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