Gazpacho is a classic Iberian soup that typically relies on tomatoes, olive oil, sherry vinegar and bread. This refreshing twist brings watermelon to the forefront. The sweetness of the watermelon perfectly complements the other fruits in the gazpacho such as the tomatoes, cucumbers and bell peppers. It’s quick and easy to make. All you need is a blender and a few minutes of time to prepare it.
Prep time: 15-20 minutes
Yield: Serves 4, makes 5 1/2 cups
- 1 pound seedless watermelon (about 1/2 personal watermelon), plus more for garnish
- 1 pound Roma or plum tomatoes (about 4)
- 1/2 medium English cucumber, plus more for garnish
- 1/2 medium red bell pepper, plus more for garnish
- 1/2 medium jalapeño pepper, plus more for garnish (optional)
- 1 clove garlic
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Prepare the fruit and vegetables. Prepare the following ingredients, adding each to a blender as you complete them: Dice 1 pound seedless watermelon (about 3 cups). Quarter 1 pound Roma or plum tomatoes, scrape out the seeds with your fingers, and coarsely chop (about 2 1/2 cups). Seed and dice 1/2 English cucumber (about 1 cup), 1/2 medium red bell pepper (about 3/4 cup), and 1/2 medium jalapeño pepper, if desired. Smash 1 clove garlic with the side of a chef’s knife.
- Prepare the garnishes. Finely dice the following until you have about 2 tablespoons of each: watermelon, cucumber, and red bell pepper. Arrange in piles on a plate or in a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.
- Add the seasonings. Add 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 2 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the blender.
- Purée the soup. Blend on medium-high speed to desired consistency, 30 seconds to 1 minute.
- Chill the soup. Refrigerate the soup in the blender until thoroughly chilled, at least 3 hours.
- Serve the soup. Stir or blend the soup to recombine if needed. Pour the soup into bowls and garnish with the reserved watermelon, cucumber, and bell pepper.
Source: the Kitchn