Watermelon Gazpacho Recipe: Spain's Coolest Summer Soup

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Few things make me as happy as cold gazpacho on a hot summer day.  Its so delicious and refreshing and EASY to make!

Gazpacho is a cold soup that originated in southern Andalusia among rural workers who needed a refreshing meal during the region’s hot summers. It is both economical and hydrating.

The earliest forms of gazpacho likely date back to the Roman era. Laborers made a simple mixture of break, oil, garlic, vinegar and water.  The ingredients were inexpensive and easy. 

They were pounded together in a mortar to create a cooling, nourishing soup. Early versions of gazpacho did not contain tomatoes, because tomatoes had not yet arrived in Europe from the Americas.

After Spanish explorers brought tomatoes and peppers back from the New World in the 16th century, Andalusian cooks gradually incorporated them into the dish. By the 18th and 19th centuries, the red tomato-based gazpacho we recognize today had become common.

Today, tomato-based gazpacho is the most popular but many other ingredients can be used too.  Today’s recipe uses watermelon but we had a cherry based one the other day.  Its fun to try with a variety of summer fruits. 

I prefer it without the jalapeno but you do what you like.  ENJOY!

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Watermelon Gazpacho

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4

Ingredients

  • 4 cups diced seedless watermelon
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt more to taste
  • 1 to 2 cloves garlic minced
  • 1 cup diced ripe tomato
  • 1 cup diced seedless cucumber peeled if desired
  • 3 tablespoons minced red onion
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped jalapeño pepper optional
  • Freshly ground black pepper and salt to taste
  • 2 tablespoons minced cilantro dill, or parsley, whole sprigs for garnish, if desired

Instructions

  • Gather ingredients
  • Roughly chop watermelon, tomato, onion, cucumber and Jalapeno if desired.
  • Add chopped ingredients into blender
  • Add lime juice, zest, olive oil and balsamic
  • Puree until desired consistency.
  • Season to taste
  • Refrigerate for a minimum of 2 hours
  • Serve in bowls, garnish if desired and
  • ENJOY!

Notes

Serve with a nice crusty bread or even cube and toast it and to make little croutons.
Pairing – Nice fresh white wine Sauvignon Blanc or keep it Spanish with a Alvarino
Tried this recipe?Let us know how it was!

Planning a trip to Spain? Check out our guide to where to stay in Barcelona.

Lisa is a home cook and food lover who co-hosts the getAwayZ podcast alongside her friend Erin. She writes about food and drink for The getAwayZ, from market finds and local ingredients to the best places to eat across Europe. She travels with her dog Rex.