What Is Gazpacho? fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday working folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!

I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.

Ingredients for Watermelon Gazpacho:

• 3 Tbsp Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
• 3 Tbsp Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
• 1/2 tsp Salt: Enhances the natural flavor of the soup.
• 1/2 tsp Freshly Cracked Black Pepper: Enhances the natural flavor of the soup.
• 1/2 Watermelon, divided (approx. 9 cups): Forms the bulk of the soup and adds sweetness.
• 1 Cucumber, seeded and diced, divided: Adds a refreshing and delicate flavor.
• 1 Red Bell Pepper, seeded and chopped, divided: Adds savory flavor notes to the soup and deepens the color.
• 3 Roma Tomatoes, seeded and diced, divided: Adds a juicy and tangy flavor with subtle acidity.
• 1/4 Red Onion, diced: Adds a bit of bite to the soup.
• 1 Jalapeño, seeded and diced small: Adds a little spice to the soup!
• Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.

What Else Can I Add?

This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries will contribute a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.

Storage Instructions

Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.

How to Make Watermelon Gazpacho – Step by Step Photos

1. Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
2. Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to the blender.
3. Blend until smooth while simultaneously streaming in the vinegar mixture.
4. Pour the gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeño, and fresh herbs.
5. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

This refreshing watermelon gazpacho is sure to cool you off this summer!