Last Updated on June 8, 2021 by Chef Mireille
Watermelon Gazpacho – Gazpacho is a chilled soup originating in Spain, but is also very popular throughout Latin America and the United States. This fruity, slightly sweet version is perfect to enjoy in hot summer weather!
With watermelon and peaches, there is a great natural sweetness in this version of gazpacho that balances the chili peppers. Sweet, spicy and smoky – all at the same time! Refreshing Watermelon Gazpacho is the best cooling summer recipe – perfect to cool you off on hot summer days.
Gazpacho is something I often include in my Cinco de Mayo menu’s. It makes a great additional along with these other Mexican Recipes.
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When the weather heats up my desire to cook goes down. Quickly. Summer temperatures tend to get in the 90s here, and there is no way I am turning on the stovetop or oven when it is already so hot. Instead, I head out to grab some fruits and veggies to prepare flavorful, raw recipes that are perfectly refreshing and filling.
The farmer’s markets are brimming with some great produce this time of year. Right now, peppers, corn, tomatoes, watermelon, cantaloupes, peaches and nectarines are in season. Of course, that means gazpacho – a no heat dish that’s terrific for the hot weather. I added some of the seasonal summer fruit to make this fruity gazpacho, and some mild chile peppers for a slightly spicy aftertaste.
I used purple scallions and yellow flesh watermelon, but you can use regular red watermelon which is more common. This is why I love going to the farmer’s market. Varietal produce that isn’t available in the supermarkets you can get from the farmer’s. Yellow watermelon, purple bell peppers….and the variety goes on.
Since it’s pepper season, I used a variety of seasonal peppers. You can use any variety of sweet or hot peppers you prefer. The stall at my farmer’s market had more than 30 varieties of both sweet and hot peppers. So much variety!!!
WHAT IS GAZPACHO?
Gazpacho is a chilled soup originating in Spain that’s popular throughout Latin America and the United States. The original version includes onions, tomatoes, celery, cucumbers, vinegar and lime juice. However, many modern versions often include fruit.
Some like it chunky and some prefer it completely pureed. I have made a pureed Roasted Red Pepper Gazpacho using roasted peppers that’s wonderfully savory. In today’s version of Summer Fruit Gazpacho, however, I left the ingredients a little chunky.
REFRESHING SUMMER FRUIT GAZPACHO
This deliciously cold soup can be served for breakfast, lunch, dinner, or enjoyed as a refreshing snack.
Here are the ingredients I use to make my Summer Fruit Gazpacho recipe:
- diced peaches
- heirloom tomatoes
- garlic cloves
- purple scallions
- pasilla pepper
- hot sugar chiles
- mint leaves
- white wine vinegar
- lime juice
- ground cumin
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The fruit adds a lot of sweetness to the chilled soup, which makes it a healthy #kidfriendly summer snack. I shared it with some of the kids I work with and they all loved it.
To make Watermelon Gazpacho from scratch, simply blend and combine portions of the chopped ingredients to make a chunky or smooth consistency you like. Transfer to a sealed container and chill in the fridge for at least an hour before serving.
FREQUENTLY ASKED QUESTIONS
MORE REFRESHING RECIPES TO TRY
- Fruit Corn Salad
- Watermelon Salsa
- Lemon Curd Fruit Tarts
- Coconut Marscapone Fruit Parfait
- Greek Fruit Salad
- 4 pitted and diced peaches
- 2 large heirloom tomatoes about the size of 4 regular tomatoes
- 3 finely chopped garlic cloves
- 2 cups deseeded and diced watermelon
- 1 peeled and diced cucumber
- 1 stalk diced celery
- 3 finely chopped purple scallions
- 1 finely chopped pasilla pepper
- 2 finely chopped hot sugar chiles
- 2 tablespoons finely chopped mint leaves
- 1/4 cup white wine vinegar
- 1/2 cup lime juice
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- Combine chopped fruits and vegetables.
- Transfer 6 cups of the mixed fruits and vegetables to a blender with the vinegar, lime juice, cumin and salt. Puree well.
- Add the pureed mix with the rest of the fruit and vegetables. Stir to combine.
- Chill for at least one hour before serving.
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