A fresh cooling soup that has delightful hint of sweetness from the watermelon. Perfect for a light lunch or even to take on a picnic.
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This watermelon gazpacho recipe SO refreshing on hot summer days! The watermelon's subtle sweetness perfectly balances this cool, savory soup.
This watermelon gazpacho recipe is the perfect dish for hot summer days. In the past few weeks, I’ve gone from hot Austin to hot New York to hot Chicago. Now that I’m visiting my parents in Chicago’s west suburbs, I’m making this recipe as much as I can. I can’t think of anything as refreshing and hydrating as watermelon, so this cold soup really hits the spot. If it’s warm where you are, try it ASAP!
And just a heads up, this recipe makes a lot of watermelon gazpacho. It gets better as it chills, so I love to keep it in the fridge for quick lunches all week.
Red versus yellow. Chunky versus smooth. Garnished versus not. If you’re a gazpacho person, chances are, you’ve got strong opinions about how it’s best enjoyed. (Some folks even like it hot!)
Traditions vary wildly: In Andalusia, in the South of Spain, they eschew bowls in favor of tumblers, garnishes in favor of none at all, and add zero bread to the mix. (That’s called “salmorejo.”) José Andrés, Spanish native and humanitarian chef, gave us a few ideas about how to enjoy yours more. (Pro tip: You’re not using enough olive oil!) But we wanted to put gazpacho front and center, where it belongs, with a few of our favorite cooling recipes.
Call it “sunshine soup” and watch the kids come running for this sungold tomato gazpacho. Andalusian gazpacho employs just cucumber, tomato, sherry vinegar, salt, pepper, garlic, a pepper, onion and olive oil. But there are many wondrous riffs around. We love David Nayfeld’s homage to the sweet sungold cherry tomato, which he balances against a backbone of sourdough, gypsy peppers, watermelon and more. (And uh, cleaning the immersion blender sure is a piece of cake! )
Sometimes you just want to listen to Bruce Springsteen and Tom Petty. Sometimes you just want a classic tomato gazpacho. This is the five-star recipe you want. It has little “extras,” like fresh thyme and a foxy dollop of crème fraîche for a garnish. The rest, though, is as classic as it gets, and boy, is it good.
Sometimes the gazpacho ingredients are right there in front of you, classic-style. Sometimes, they’re hiding, poking their noses out like the proverbial groundhog. Showcasing one of the traditional ingredients, such as the cucumber, can end in a stellar spoonful of soup. To wit: Texan chef Alexandra Gates’s beautiful summer cucumber and chile gazpacho. It’s got the peppers, garlic, onions and olive oil in there, but no tomatoes. They’re swapped out for a fistful of fresh dill, basil, cilantro, jalapeños, mint and parsley. It’s a garden in a bowl, really, and light as can be, because there’s no bread.
One of the beautiful things about this soup is its minimal prep time. Yellow tomato gazpacho is no exception. We’re talkin’ 20 minutes, in your blender, and you’re there. This sunny dreamboat can be prepared up to a day in advance. Dot it with sweet halved cherry tomatoes, which contrast beautifully with in-season yellow tomatoes, parsley and minced cucumber. It’s as refreshing as it looks.
We don’t have to tell you to use the very best tomatoes with these recipes, right? This stunning tomato gazpacho with roasted pepper, cucumber and avocado uses a full five pounds of ripe tomatoes. You’re going to want to use the very best stuff you can find. (See that bag towards the back of the farmers’ market with the lightly shriveled, banged-up big bag? If they smell super-ripe and aren’t moldy or cut, they will be amazing.) Remember, too, with all these recipes, there’s no harm in a swirl of olive oil on top. It gives you the traditional silky mouthfeel you crave with this dish. So go on, get out there, and…
Long live the fresh produce from Almería. This recipe is a tribute to the fantastic fresh produce we have in my land, Almería (Andalucía) in the south of Spain. And having worked in horticulture as head of marketing know perfectly well of the rigorous quality controls carried out from the seed to the supermarket. I feel completely secure – and lucky - to get to taste and experiment with the beautiful fruits and vegetables in Almeria.
The whole preparation process is explained in the following video recipe.
To begin making Watermelon And Cucumber Gazpacho, start by chopping watermelon, tomatoes and cucumber.
Once all the ingredients for the gazpacho are ready, add all the ingredients into the blender and blend to make a smooth puree.
Check the salt and spices, and adjust to suit your taste. You can also add more olive oil to bring out more flavors of the Watermelon Gazpacho. Once the Gazpacho is ready, refrigerate the soup and serve chilled.
When you are ready serve, pour the Watermelon Gazpacho into the serving bowls. Garnish with olive oil, basil, chopped cucumber, crushed pepper and feta cheese.
Serve Watermelon and Cucumber Gazpacho along with Herb Mushroom Bruschetta and Vegetable Tartlets on a warm summer afternoon.
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This refreshing bowl of chilled gazpacho just screams summer. Thai chiles and fragrant Thai basil balance out the sweetness of the juicy watermelon and tomatoes.
6 cups seedless watermelon, peeled and cut into 2-inch pieces
2 cups seedless cucumber, peeled and cut into 2-inch pieces
5 leaves Thai basil
4 Thai chiles, stems removed
1 red bell pepper, stem and seeds removed and roughly chopped
1 large tomato, roughly chopped
1 teaspoon sugar
Juice of 1 lime
Kosher salt to taste
Black pepper to taste
12 shrimp, peeled and deveined
1 teaspoon olive oil, plus more for serving
Place the watermelon, cucumbers, Thai basil, Thai chiles, bell peppers, tomatoes, sugar, and lime juice in a blender or food processor. Purée on high until the mixture is very smooth. Season with salt and pepper to taste.
Toss the shrimp with the olive oil, salt, and pepper. Grill over high heat for 2 to 3 minutes per side until cooked through.
Divide soup evenly in 6 bowls. Garnish each bowl with 2 grilled shrimp and a drizzle of olive oil.
Bring 2 cups basil leaves, next 5 ingredients, and 1 1/2 cups water to a boil in a small saucepan. Remove from heat, cover, and let steep for 10 minutes. Strain syrup through a fine-mesh sieve into a medium bowl. Let basil syrup cool completely.
Bring a small saucepan of water to a boil. Using the tip of a knife, make two shallow 1-inch cuts through skin at bottom of tomato, forming an X. Blanch in water just until skin at X begins to lift, 30–40 seconds.
Transfer to a small bowl of ice water let cool until cold, about 5 minutes. Peel and halve tomato. Scoop out and discard seeds.
Purée reserved basil syrup, tomato, melon, cucumber, 1/4 cup lime juice, and chile in a blender until very smooth. Season with salt and more lime juice, if desired.
Divide gazpacho among bowls. Drizzle with a little olive oil garnish with pepper and torn basil leaves.
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Fresh summer tomatoes, super hot weather… it’s time for Watermelon Gazpacho.
Every summer, I love making gazpacho, the traditional Spanish cold soup made of raw, blended vegetables. It’s refreshing, delicious, and really doesn’t get much healthier than a chilled bowl of fresh, blended veggies. It’s such a great dish to make at the beginning of the week to enjoy as a quick breakfast or lunch. Yes, I said breakfast. You can even sip it like a smoothie if you want.
Here, I’ve added watermelon to add a touch of sweetness. Yet, it’s still very savory and has a little kick from the jalapeno. If you are a gazpacho lover like me, this Watermelon Gazpacho is a must-make!
Also, I have a few other takes on Gazpacho you can check out: Summer Gazpacho and Cucumber-Basil Gazpacho.