Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.
What Is Gazpacho?
Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!
I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.
Ingredients
Here’s what you’ll need to make watermelon gazpacho:
- Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
- Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
- Salt and Pepper: Enhance the natural flavor of the soup.
- Watermelon: Forms the bulk of the soup and adds sweetness.
- Cucumber: Adds a refreshing and delicate flavor.
- Red Bell Pepper: Adds savory flavor notes to the soup and deepens the color.
- Roma Tomatoes: Add a juicy and tangy flavor with subtle acidity.
- Red Onion: Adds a bit of bite to the soup.
- Jalapeño: Makes this soup just a little spicy!
- Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.
What Else Can I Add?
This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.
Storage Instructions
Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.
Watermelon Gazpacho
This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please! Author: Jess – Budget Bytes
Servings 6 bowls (1.5 cups each) Cook 0 minutes minsTotal 25 minutes mins
Ingredients
- 3 Tbsp sherry vinegar* ($0.69)
- 3 Tbsp olive oil ($0.57)
- 1/2 tsp salt ($0.01)
- 1/2 tsp freshly cracked black pepper ($0.03)
- 1/2 watermelon, divided (approx. 9 cups)** ($2.34)
- 1 cucumber, seeded and diced, divided ($0.64)
- 1 red bell pepper, seeded and chopped, divided ($1.48)
- 3 roma tomatoes, seeded and diced, divided ($0.63)
- 1/4 red onion, diced ($0.30)
- 1 jalapeño, seeded and diced small ($0.40)
- 1 Tbsp basil, minced ($0.89)
- 1 Tbsp parsley, minced ($0.12)
Instructions
- Whisk together sherry vinegar, olive oil, salt, pepper.
- Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
- Blend until smooth while simultaneously streaming in the vinegar mixture.
- Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
- Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
Equipment
- Large Blender
Notes
*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed. **¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!
Nutrition
Serving: 1.5
cupsCalories: 195
kcalCarbohydrates: 32
gProtein: 3
gFat: 8
gSodium: 202
mgFiber: 3
g Read our full nutrition disclaimer here.
how to make Watermelon Gazpacho – step by step photos
Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
This refreshing watermelon gazpacho is sure to cool you off this summer!
