Soup: It’s not just for fall and winter. A chilled soup like gazpacho is light, flavorful and only gets better as it sits in the fridge. It also doesn’t require any cooking (just pureeing the ingredients), which is always a huge plus when preparing summer meals. And when it comes to refreshing summer soups, nothing hits the spot quite like watermelon gazpacho.
This watermelon recipe blends juicy, sweet watermelon with cucumber, green pepper, tomato and plenty of seasonings, resulting in a soup that both cools you off and satisfies your taste buds. Prepare it as a starter, serve it with hearty toppings like poached shrimp and avocado for a light main dish, or pair it with grilled meat and a salad for a tapas-style meal that’ll have you dreaming of summertime in Spain.
Ingredients for Watermelon Gazpacho
- Watermelon: Watermelon gives traditional gazpacho a tasty, subtle sweetness. For this recipe, you’ll remove the seeds and cut it into cubes.
- Lime: Both lime juice and grated lime zest add a fresh, bright flavor to watermelon gazpacho.
- Gingerroot:Â Gingerroot adds a bit of pleasing warmth to this gazpacho.
- Tomato:Â The base of traditional gazpacho, tomato is a star ingredient, which means the more ripe and juicy your tomatoes are, the better the dish will be.
- Cucumber: Save yourself some time—there’s no need to peel the cucumbers.
- Green pepper:Â Get a bell pepper from the farmers market, if you can. A crispy, sweet (read: farm fresh) pepper is best.
- Cilantro: Fresh cilantro (the fresher, the better) helps to bring out the watermelon flavor.
- Green onion:Â Green onion has a more mellow flavor than yellow onion (which would be too pungent for this dish), so don’t substitute one for the other.
- Jalapeno pepper:Â Jalapeno adds a nice kick to watermelon gazpacho, but you can consider it optional, if you like.
- Watermelon wedges:Â Adding a wedge of watermelon to the finished product is an aesthetically appealing touch.
Directions
Step 1: Puree the watermelon
Puree 3 cups of the watermelon in a blender. Cut the remaining 1 cup of watermelon into 1/2-inch pieces and set aside.
Step 2: Combine the ingredients
In a large bowl, combine the pureed watermelon, lime juice, lime zest, ginger and salt. Next, stir in the tomato, cucumber, green pepper, cilantro, green onion, jalapeno and cubed watermelon.
Step 3: Prepare to serve
Refrigerate the gazpacho until it’s time to serve (at least 30 minutes). If desired, serve with a wedge of watermelon or another topping of your choice.
Editor’s Tip: You can serve this dish as a starter (in small glasses or shot glasses) or a light main dish.
Watermelon Gazpacho Variations
- Substitute other herbs:Â Dill, tarragon, basil and mint are great substitutions for the cilantro.
- Get creative with garnishes:Â A dollop of creme fraiche, feta cheese, cucumber slices and thin celery sticks all make for excellent garnishes.
- Make your gazpacho a tad more filling: If you want to turn your watermelon gazpacho into a more substantial dish, you could add poached shrimp, avocado or croutons to it.
How to Store Watermelon Gazpacho
To properly store your watermelon gazpacho, place it in an airtight container and put it in the refrigerator.
How long does watermelon gazpacho last?
When stored properly, watermelon gazpacho will last for at least three days, as long as you don’t add a topping with dairy to the main mixture.
Watermelon Gazpacho Tips
What should I serve with watermelon gazpacho?
A piece of grilled fish or chicken, crusty bread and a leafy green salad all pair nicely with this watermelon gazpacho recipe.
Can I serve my watermelon gazpacho hot?
Gazpacho is meant to be served chilled. Plan to blend up the recipe far enough in advance that your gazpacho has enough time to sit in the fridge before serving.
How can I ensure my watermelon gazpacho has a smooth (not chunky) texture?
Use a food processor or high-quality blender to puree all the ingredients so your gazpacho attains a silky-smooth texture.
