0 from 9 votes
Watermelon Gazpacho
You're going to love this easy no-cook recipe for Watermelon Gazpacho because it's silky smooth, perfectly balanced, and so delicious on a hot summer day!
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 5 servings
Calories: 302 kcal
Course:
Soup
Cuisine:
Spanish
Ingredients
For the Gazpacho
- 4 medium tomatoes
- 1 thick slice of stale white bread crusts removed
- 1 small/medium cucumber peeled, seeded, and cubed
- 3 cups watermelon cubed
- ¼ very small yellow onion peeled and halved
- 1 clove garlic 2 if smaller, peeled
- 2 tablespoons (¼ cup) sherry vinegar to taste*
- 1 tablespoon plus 2 teaspoons salt more as needed
- ½ cup extra virgin olive oil
For the Garnish
- 1 cup watermelon diced into small cubes
- 1 medium cucumber diced into small cubes
- 1 serrano chile minced (remove the seeds for less heat)
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 handful fresh basil leaves and flowers torn
Notes
- The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start with less, taste, and add more as needed.
- Let the blender run for a few minutes. The key is to get the gazpacho ultra silky smooth, so there's no such thing as over blending. You may need to blend for several minutes to achieve the right texture.
- If your gazpacho still isn't totally smooth after blending, you can strain it through a fine mesh strainer to get rid of any bits.
- The soup will taste better after it has a chance to sit and chill for several hours or overnight. This allows all the different flavors to blossom and meld, and the gazpacho tastes best when served ice cold.
- The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start with less, taste, and add more as needed.
- Let the blender run for a few minutes. The key is to get the gazpacho ultra silky smooth, so there's no such thing as over blending. You may need to blend for several minutes to achieve the right texture.
- If your gazpacho still isn't totally smooth after blending, you can strain it through a fine mesh strainer to get rid of any bits.
- The soup will taste better after it has a chance to sit and chill for several hours or overnight. This allows all the different flavors to blossom and meld, and the gazpacho tastes best when served ice cold.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
0.002g
Sodium
150mg
(6%)
Potassium
555mg
(16%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
1609IU
(32%)
Vitamin C
28mg
(31%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.002g | 0% |
| Sodium | 150mg | 6% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1609IU | 32% |
| Vitamin C | 28mg | 31% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.