You have to try this Easy Watermelon Gazpacho Recipe! Perfect for those hot summer days, to cool you down and replenish your energy!
Probably not the most traditional recipe ever, but still just as tasty. What is summer without gazpacho? Believe it or not watermelon and tomatoes go together like peas and carrots. I went to Spain years ago and you really can't go anywhere without seeing gazpacho wherever you go. They sell gazpacho in little to go cans like it is v8. But I have to say I did not see watermelon gazpacho.
Early in my culinary career I was taught that is was a cold tomato and cucumber soup with parsley and maybe a few other ingredients like vinegar and peppers. My version of course is a little different then what Spaniards would call traditional, but that is what chefs do. They take basic ideas and make it their own. I think this is one of the best alternative Gazpacho recipes and it is a perfect dish for the summer heat! This is such a refreshing and cooling dish that will be perfect for that hot sunny days! Here is the watermelon gazpacho recipe I hope you enjoy it!
Watermelon and Tomato Gazpacho
- 4 cups watermelon (chopped)
- 2 cups heirloom tomatoes (chopped )
- 1 cup cucumber (peeled and chopped )
- 1 whole jalapeno
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- 2 tsp salt (plus more if needed)
- 1 cup watermelon (small diced)
- 1 cup heirloom yellow tomatoes (small diced)
- 1/2 jalapeno (small diced, no seeds)
- 2 tbsp olive oil
- 1 tsp salt
- 1/3 cup micro cilantro
- 3 tbsp olive oil (to drizzle in the bowl)
How to make watermelon gazpacho
Simply add watermelon, tomatoes, cucumbers, and jalapeno to a vitamix blender. Puree for 20 seconds first on low and then on high. Add the vinegar and good tbsp of salt. Puree again for 15 seconds. Then while the blender is on drizzle in the olive oil. Stop and check the seasoning. Adjust the salt if need be and or vinegar. You shouldn't need any pepper because of the spiciness from the jalapeno and vinegar. I like mine a little thick but if you need to add a little water then do so. The gazpacho should be nice and smooth. Place in the refrigerator to get cold. ( about an hour or two) I think the soup actually gets better the next day but you can use it later on.
Place diced tomatoes, watermelon, and jalapeno in a bowl (if you had green onion or red onion might be a nice addition here). Drizzle with 2 tbsp. of olive oil and salt to season. Using a ring mold place the middle of the bowl. Place the tomato compote in the middle of the ring and pushed down slightly with a spoon. Then pour the gazpacho around the bowl. Remove the ring and garnish with olive oil and cilantro. Serve and enjoy!