Watermelon Gazpacho

July 11, 2023

Refreshing and light watermelon gazpacho is a perfect vegan and raw summer soup. This easy recipe only takes 15 minutes to make!

How to Make Watermelon Gazpacho

The process of making the watermelon gazpacho couldn’t be easier. You just roughly chop everything and blend. Done! The ingredients include watermelon (remove the seeds first if it’s not seedless), tomatoes, cucumber, bell pepper, bread for the thicker consistency, white wine vinegar, olive oil, garlic, fresh basil and lime juice. Serve it with grilled slices of ciabatta. It tastes great if you eat it immediately, but it’s also possible to make it at least a day ahead.

Course: Soup

Cuisine: Spanish

Keyword: fruit gazpacho, watermelon gazpacho, watermelon soup

Prep Time: 5minutes minutes

Cook Time: 10minutes minutes

Total Time: 15minutes minutes

Servings: 6 servings

Calories: 179kcal

Author: Elena Szeliga

Ingredients

6 slices ciabatta bread
400 grams or 0.9 lbs tomatoes
1 red bell pepper seeds removed
1/2 big cucumber peeled
600 grams or 1.3 lbs watermelon seeds removed
2 cloves garlic
3 tablespoons chopped fresh basil leaves + more to garnish
juice of 1 lime
2 tablespoons white wine vinegar
3 tablespoon tablespoons extra virgin olive oil + 1for grilled ciabatta
salt and freshly ground black pepper to taste

Instructions

WATERMELON GAZPACHO: Roughly chop all the solid ingredients (keeping 4 slices of ciabatta bread) and transfer them to a food processor or blender. Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black pepper to taste. Garnish with basil leaves.
GRILLED CIABATTA: Heat a grill or a griddle pan to medium high heat. Drizzle 4 ciabatta slices with the remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side. Serve with watermelon gazpacho. Enjoy!

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Notes

Store in the fridge for up to 2 days. Serve chilled.

Nutrition