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Gazpacho with watermelon
5 from 2 votes

Watermelon gazpacho

The perfect recipe to beat the heat this summer
Print Recipe
Prep Time:10 minutes
Cook Time:0 minutes
Blending:5 minutes
Total Time:15 minutes

Equipment

Ingredients

  • 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

Instructions

  • 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).
    Watermelon gazpacho served in glass

Notes

  • 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.

Nutrition

Calories: 110kcal
Course: Appetizer, Drinks, Salad, Side Dish, Soup
Cuisine: Mediterranean, Spanish
Keyword: caffeine free, fruits, vegetables, watermelon
Servings: 4 Servings
Calories: 110kcal