Watermelon gazpacho
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 23 Jun 23
- Updated: 29 Jul 24
A twist on the Spanish classic. Watermelon adds a refreshing sweetness to this chilled soup, working wonders with the salad veg. It also involves zero cooking – perfect for those really hot summer days.
Discover our favourite watermelon recipes.
Ingredients
- 500g watermelon, rind removed and roughly chopped, plus a little extra finely chopped flesh to garnish
- 2 vine tomatoes, roughly chopped
- ¼ small red onion, roughly chopped
- ¼ cucumber, roughly chopped, plus a little extra finely chopped to garnish
- ½ red pepper, roughly chopped
- 1 garlic clove
- ¼ red chilli, deseeded
- 40g stale white bread
- 1 tbsp red wine vinegar or sherry vinegar
- 1½ tbsp extra-virgin olive oil, plus extra to drizzle
Method
- Put all the ingredients in a blender and whizz until smooth. If it’s a little thick, add an ice cube and whizz again. Season with salt, cover, then put in the fridge to chill overnight.
- Divide among bowls or glasses and garnish with extra watermelon and cucumber. Finish with a grind of black pepper and a drizzle of oil.
- Recipe from June 2023 Issue
Nutrition
- Calories
- 153kcals
- Fat
- 6.8g (1.2g saturated)
- Protein
- 2.8g
- Carbohydrates
- 18g (13g sugars)
- Fibre
- 1.9g
- Salt
- 0.2g
delicious. tips
Chilling the soup overnight is crucial as it helps the flavours to develop and meld together, so don’t be tempted to rush it.
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Lovely refreshing chilled soup and so easy to make. It improved the longer it was kept too