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Watermelon Gazpacho with Tomato and Cucumber finished recipe

Watermelon Gazpacho with Tomato and Cucumber

A chilled summer soup made with sweet watermelon, ripe tomatoes, crisp cucumber, red bell pepper, lime, and a touch of jalapeno, offering a refreshing texture and balanced flavors.
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Prep Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 7 cups servings
Ingredients Method Notes

Ingredients
  

For the Gazpacho
  • 6 cups seedless watermelon cut into 1-inch (2.5 cm) cubes, divided
  • 1 pound ripe tomatoes cored and roughly chopped
  • 1 medium English cucumber about 8 ounces (225 g), peeled and divided
  • 1 medium red bell pepper about 5 ounces (140 g), seeded and roughly chopped
  • 1/4 small red onion about 1 1/2 ounces (40 g), roughly chopped
  • 1/2 small jalapeno pepper seeded and roughly chopped
  • 1 small garlic clove peeled
  • 3 tablespoons fresh lime juice
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
Optional Garnishes
  • 2 tablespoons chopped fresh mint optional
  • 1 tablespoon extra-virgin olive oil optional, for drizzling
  • Thinly sliced jalapeno optional, for serving

Method
 

Method
  1. Reserve the Garnish Ingredients: Set aside 1 cup (150 g) of the watermelon. Finely dice it and place it in a covered container. Cut off approximately one-quarter of the peeled cucumber, finely dice it, and refrigerate it with the watermelon for serving.
  2. Prepare the Vegetables: Roughly chop the remaining cucumber, tomatoes, bell pepper, red onion, jalapeno, and garlic. Keep the pieces small enough to fit comfortably beneath the blender lid.
  3. Load the Blender: Add the remaining 5 cups (750 g) watermelon, chopped tomatoes, remaining cucumber, bell pepper, red onion, jalapeno, and garlic to a high-speed blender. If the blender is crowded, process the ingredients in two batches and combine them afterward.
  4. Blend the Vegetables and Fruit: Begin blending on low speed, then increase to high. Blend for 1 to 2 minutes, until the mixture looks smooth and no visible vegetable pieces remain.
  5. Add the Seasonings: Add the lime juice, sherry vinegar, olive oil, salt, and black pepper. Blend on high for another 30 to 45 seconds. The gazpacho should look smooth, lightly creamy, and pourable.
  6. Check the Consistency: If the soup appears unusually thick, blend in 1 to 2 tablespoons (15 to 30 ml) of cold water. Add water only when necessary because watermelon and tomatoes naturally release plenty of liquid.
  7. Strain if Desired: For an extra-smooth texture, pour the soup through a fine-mesh strainer into a large bowl. Press gently with a spatula, then discard the remaining seeds and skins. Skip this step for a more rustic gazpacho.
  8. Taste and Adjust: Taste the soup before chilling: It should taste slightly more acidic and seasoned than the desired finished result because cold temperatures soften flavor. Add a small splash of lime juice or a pinch of salt only if needed.
  9. Chill Thoroughly: Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours. The soup should be completely cold, and the raw onion and garlic flavors should taste softer after chilling.
  10. Stir Before Serving: Stir the chilled gazpacho well because slight separation is normal. Taste once more and adjust the salt, lime juice, or vinegar if necessary.
  11. Garnish the Bowls: Ladle the soup into six chilled bowls or glasses. Top each serving with the reserved diced watermelon and cucumber.
  12. Finish and Serve: Garnish with mint, a light drizzle of olive oil, and thinly sliced jalapeno as desired. Serve immediately while thoroughly chilled.

Notes

Use cold, ripe watermelon and tomatoes for the fullest flavor. Avoid adding ice directly to the soup as it dilutes the flavor.

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