Watermelon Gazpacho

Soup season isn't just during the fall and winter. This watermelon gazpacho is refreshing, light, and delightful on a summer day. While traditional Spanish gazpacho recipes feature sun-ripened tomatoes, this version gets a sweet boost from juicy watermelon. Don't worry, though, your soup won't be overly sweet. Watermelon shines in light desserts like granita, but it also plays well in savory dishes like watermelon and feta salad and watermelon salsa.

What is in watermelon gazpacho?

Watermelon gazpacho is a cold, no-cook soup made in a blender. It contains many of the same ingredients as standard gazpacho, like tomatoes, cucumber, bell pepper, and onion, but with the addition of fresh, sweet watermelon. Generous amounts of red wine vinegar and olive oil add brightness and a smooth finish to the soup.

Can watermelon gazpacho be made ahead of time?

Watermelon gazpacho tastes best the same day it's made, but it can be stored in an airtight container and enjoyed for up to two days. Give the gazpacho a good stir before spooning it into bowls, as the water and oil in the soup might separate over time. Store the chopped watermelon garnish separately and add it to bowls of soup just before serving.

Can you make gazpacho without a blender?

If you don't have a blender, you can make this pureed soup in a food processor or with an immersion blender. Start by pulsing the ingredients to break them down into smaller chunks, then blend them continuously until you reach your desired consistency.