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If summer had a flavor, it might taste a lot like this soup. Though I love our classic tomato-based gazpacho, the addition of watermelon gives the classic soup a welcome subtle sweetness I can't get enough of. Full of bright fruits and veggies, this no-cook soup is equal parts satisfying and refreshing. Keep reading on for everything you need to know to make this star summer soup:
After reserving part of your cucumber (for a garnish before serving), chop the remaining, and add to a blender along with the bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño, and the majority of the shallot (we’re reserving 1 Tbsp. of this as well for a garnish). Season with a pinch of salt and a bit of black pepper, then blend to your desired consistency. Personally, I like mine with a bit of texture, so I keep it a bit chunky. That being said, if you’re a smooth gazpacho fan, you can blend until completely smooth. Once at your desired consistency, give it a taste—season with salt, pepper, vinegar, or oil if needed!
Once it is to your liking, transfer the gazpacho to a refrigerator to chill for at least 2 hours. Alternatively, you can let it chill overnight if you’re making this ahead. When you’re ready to serve, divide it among your bowls, and top with basil, cilantro, a drizzle of oil, and the reserved cucumber and shallots.
The full list of ingredients and instructions can be found in the recipe below.
Think watermelon and mint are too perfect a pairing to pass up? Add some as a garnish! Not in a watermelon mood? Try out one of our other summer gazpacho recipes, like our gazpacho with burrata (the best topping, IMO).
I highly recommend serving this gazpacho with some crusty bread on the side if this is your main dish. If you’re serving as a side, this gazpacho goes perfectly with countless chicken or seafood dinners, like our jalapeño citrus salmon or spicy coconut grilled chicken.
If you have any leftovers, gazpacho will keep in an airtight container in the fridge for around 3 days.
medium cucumber, peeled, seeded
red bell pepper, seeds and ribs removed, finely chopped
cored roughly chopped tomatoes
coarsely chopped watermelon
(or more) extra-virgin olive oil, plus more for drizzling
plus 1 tsp. (or more) sherry vinegar
to 2 tbsp. finely chopped jalapeño
finely chopped shallot, divided
Kosher salt
Freshly ground black pepper
Sliced fresh basil, cilantro leaves, and toasted bread, for serving
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