An easy and delicious refreshment made of fresh veggies and fruit
This refreshing watermelon gazpacho is perfect for summertime: it’s delicious and you can make in a matter of minutes.
Also, it’s vegan-friendly and gluten free so that anyone who wishes to enjoy this drinkable soup gets the chance!
What’s fruit gazpacho?
Gazpacho is a very adaptable recipe, and there are a few fruit-infused variations, like the one with watermelon, that have become very popular.
Adding fruits to gazpacho is great because it gives your dish a sweet hint and tasty nuances.
It’s also a nice way to make the most of ripe summer fruits before they spoil!
Most probably you won’t taste which fruits are used in your gazpacho but get a subtle hint of fruity goodness in every spoonful.
Traditional gazpacho (also known in Spain as gazpacho andaluz) is made of tomatoes, green pepper, cucumber, garlic salt, white wine vinegar and olive oil.
When adding some fruits, you can still use the same ingredients and then replace some of the tomatoes for fruit.
Best fruits to use in gazpacho
The most common fruit to add to gazpacho are:
These don’t only add a delicious taste but also beautiful color.
You can experiment with any ripe summer fruit or with any frozen fruit you have at home; it will be delicious with most combinations!
A trick that works very well is to mix any type of fruit with an apple: its taste and color combine with almost any other fruits and it’s very convenient if you don’t have so much of the other more seasonal fruits.
How to make watermelon gazpacho (gazpacho de sandía)
Gazpacho is already a refreshing summertime dish, but by adding watermelon it’s made even more so!
The subtle sweetness and juiciness of the watermelon make for an interesting change of the traditional gazpacho.
Watermelon is also a great addition because (when using seedless watermelon), it’s very easy to blend and it gives your gazpacho a nice, smooth texture.
The best thing about making gazpacho is that it’s always a unique experience.
In the case of gazpacho with fruit, this means that you can tailor the amount of fruit you use, depending on your taste and the ripeness of the ingredients you have.
For example, when making strawberry gazpacho I like to use much less strawberry than tomato. On the contrary, cherry gazpacho an watermelon gazpacho can have more fruit without tasting like an oddly salty fruit smoothie.
Below is the ratio I like when making watermelon gazpacho, but feel free to vary them according to your taste buds:
[If you are new to gazpacho, I also recommend these tricks to make perfect gazpacho that suits your preferences]
- 1,5 pounds Roma tomatoes around 600 gr.
- 1 pound Seedless watermelon around 450 gr.
- 1-2 Garlic cloves
- 1 small Cucumber roughly half pound/250 gr.
- 1/2 Red pepper around 150 gr.
- 1/2 small Red onion
- 1/2 teaspoon Salt
- 1,5 tablespoon Apple vinegar
- 3 tablespoon Extra virgin olive oil
- Remove germ (sprout) from garlic; wash the vegetables. Peel the onion and optionally also the cucumber. Remove rind from the watermelon. Chop roughly everything.
- Blend the ingredients until smooth. Serve chilled (but without ice).
- You can store your gazpacho refrigerated in an airtight container up to 2 days.
- Want just one serving? Check how to make just a glass here.
I hope you love this variation of gazpacho with watermelon. Which other sorts of gazpacho would you like to try? Let me know about your favorites!