Last Updated on August 8, 2023 by Chef Mireille
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Watermelon Gazpacho is the perfect summer recipe. This savory soup is the perfect combination of fresh fruits like sweet watermelon and peaches, savory vegetables and fresh mint. All of these cooling ingredients make the best cold watermelon soup.
With watermelon and peaches, there is a great natural sweetness in this version of gazpacho that balances the chili peppers. Juicy watermelon, ripe tomatoes, cooling cucumber and a handful of mint result in a sweet, spicy and smoky refreshing Watermelon Gazpacho. It is the best refreshing summer soup – 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 like hearty salads and cold summer soup
The 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.
What is Gazpacho?
Gazpacho is a chilled vegetable soup that originated in the Andalucian area of Spain. The classic gazpacho recipe was basically tomatoes, cucumber and celery. Blended together with vinegar and sometimes extra virgin olive oil, this cold soup of summer veggies always hits the spot during the height of summer.
Although the original recipe did not include fruit and chili peppers, as Gazpacho’s popularity grew throughout Latin America, variations were created to adapt to local palates. Modern variations of gazpacho recipes are endless. Many variations throughout Latin America will include tropical fruit like mango, papaya, pineapple or melon.
Some people prefer their gazpacho 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 made a chunky version.
This deliciously cold soup can be served for breakfast, lunch, dinner, or enjoyed as a refreshing snack. Gazpacho also makes the perfect appetizer course. It makes a great light dinner, when served with toasted crusty bread or croutons.
FREQUENTLY ASKED QUESTIONS
- Any kind of vinegar can be used. However, using red wine vinegar or sherry vinegar will result in the Watermelon Gazpacho having a darker color. Using white wine vinegar will yield a more golden colored gazpacho soup.
- Chili peppers can be omitted if you don’t like spicy food. Simply add a little black pepper instead.
- Instead of mint or in combination with the mint, other fresh herbs like basil, parsley or cilantro can also be used.
This deliciously cold soup can be served for breakfast, lunch, dinner, or enjoyed as a refreshing snack.
- garlic cloves
- watermelon (although I used golden watermelon, you can use standard red watermelon)
- English cucumber
- red bell pepper (or green bell pepper)
- green onion
- hot chili peppers
- mint leaves
- sherry vinegar (white wine vinegar or red wine vinegar may also be used).
- lime juice
- ground cumin
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How to Make Watermelon Gazpacho
- Chop up all the fruits and vegetables into bite size pieces.
- Using a blender or food processor, puree about 12 cups of the fruits and vegetables.
- Add the lime juice, vinegar and spices and blend until you have a smooth texture.
- Add the pureed mix to the remaining raw vegetables.
- Transfer to the refrigerator and chill for at least 1 hour, before serving.
Serve in individual bowls with toasted bread or topped with crunchy croutons.
Watermelon Gazpacho is the perfect food to enjoy poolside with a glass of Watermelon Margarita.
If you have never tried Watermelon Gazpacho, I promise you this delicious gazpacho recipe will become a summer favorite. The touch of sweetness from the fruit, the hint of spice from the chili peppers all mixed together with cool cucumbers and other refreshing vegetables and smoky cumin is just umami.
Here are a few other refreshing summer recipes you might want to try.
- Tomato Mozzarella Salad
- Mango Salsa with Black Beans
- Watermelon Salsa
- Mango Jicama Salad
- Spinach Apricot Salad
- 4 cups watermelon peeled and chopped
- 2 peaches
- 4 tomatoes
- 1 English cucumber
- 1 stalk diced celery
- 3 green onions
- hot chili peppers to taste
- 3 finely chopped garlic cloves
- 2 tablespoons finely chopped mint leaves
- 1/4 cup white wine vinegar or sherry vinegar
- 1/2 cup lime juice
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- Chop all of the fruits and vegetables into bite sized pieces.
- Fill up a blender to the 12 cup mark with the chopped fruits and vegetables.
- Puree until the mixture is completely smooth.
- Add the vinegar, lime juice, cumin and salt.
- Blend again until well mixed.
- 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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