On those hot summer nights, a great way to cool off and feel refreshed is with a chilled out recipe. This Watermelon Gazpacho hits on all those summer feels.

TYPE SOUPS & STOCKS
SERVES 4
DIFFICULTY EASY
PREP TIME 10 MIN
COOK TIME  

Ingredients

  • 4 cups of seedless watermelon cut into cubes
  • 3 medium tomatoes diced, reserve half of them to the side
  • 1 English cucumber diced, reserve half to the side
  • 1 small jalapeño pepper diced, optional for heat element, reserve half to the side
  • 1 small red bell pepper diced, reserve half to the side
  • 1 garlic clove, minced
  • ½ cup of chopped green onion, reserve half to the side
  • 1 small bunch of basil, chopped
  • ¼ cup of good olive oil plus more for serving
  • 4 tablespoons of red wine vinegar
  • 1 to 2 teaspoons of sea salt, to taste
  • ½ teaspoon of black pepper
  • microgreens for garnish

Directions

  1. Set the reserved chopped vegetables to the side to add at the end.
  2. In a large mixing bowl combine the watermelon, garlic, basil, vinegar, salt, and pepper with the remaining cucumber, tomato, peppers, and green onion.
  3. Using an All-Clad Immersion Blender, blend the mixture until smooth. With the blender running add the olive oil in a slow stream. Taste the mixture and adjust the salt if needed.
  4. Stir in the reserved diced vegetables and combine. Chill in the refrigerator for at least 2 hours or overnight if using the next day.
  5. When ready to serve, garnish with a drizzle of olive oil and some microgreens.

Pro Tip:

This can be served as shooters for a perfect hors d'oeuvres or just as is for a fresh light meal on a hot summer day.

What is Gazpacho Soup? What is it Usually Made Of?

Gazpacho is a traditional cold soup that originated in the southern Spanish region of Andalusia. This refreshing dish has evolved from its humble beginnings as a simple blend of bread, water, and olive oil into a sophisticated culinary staple. Traditional gazpacho is made with raw, blended vegetables, primarily ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil, creating a smooth, creamy texture that's served chilled.

Over the centuries, gazpacho has inspired numerous creative variations that showcase different ingredients and regional preferences. The classic tomato-based version remains popular, but modern interpretations include white gazpacho (ajo blanco) made with almonds and garlic, green gazpacho featuring herbs and cucumbers, and fruit-forward versions incorporating melons or berries. Some regional variations even include seafood, while others focus on specific seasonal vegetables.

Watermelon gazpacho represents a contemporary twist on the traditional recipe, combining the sweet, refreshing qualities of watermelon with classic gazpacho elements. This variation has gained popularity for its ability to deliver an extra layer of cooling refreshment on hot summer days. The natural sweetness of watermelon balances perfectly with savory ingredients like tomatoes and cucumber, while herbs and olive oil maintain the soup's traditional Mediterranean character. The result is a bright, vibrant soup that honors gazpacho's heritage while offering a unique seasonal interpretation.

What Should You Serve With Watermelon Gazpacho?

Transform your watermelon gazpacho into a complete dining experience by pairing it with the perfect accompaniments. A grilled bruschetta topped with fresh mozzarella creates an elegant contrast to the chilled soup.

For a Mediterranean-inspired meal, serve alongside a crisp arugula salad dressed with lemon vinaigrette and toasted pine nuts. The peppery greens complement the sweet and savory notes of the gazpacho beautifully.

Consider adding pan-seared sea scallops as a protein option – their delicate flavor won't overpower the soup's subtle nuances. For a casual gathering, pair with All-Clad grilled flatbreads rubbed with garlic and herbs. These light accompaniments allow the watermelon gazpacho to remain the star of your summer table.

Watermelon Gazpacho Storage Tips

This refreshing watermelon gazpacho tastes best when served the same day it's made, but you can store it in an airtight container in the refrigerator for up to two days. Before serving your chilled gazpacho, give it a good stir since the water and olive oil may naturally separate over time. For the best flavor and texture, always serve your gazpacho thoroughly chilled, and consider adding the garnishes just before serving to maintain their freshness.

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