Watermelon Gazpacho

Since moving to Sri Lanka, Guy and I have found ourselves eating or drinking watermelon in some form on a daily basis. With its high water content, there are few things more refreshing after a day spent in the sun or in the surf!

When Guy first made me his watermelon gazpacho in Nicaragua, I was sceptical of how the watermelon would fare in a savoury dish. But it soon became one of my favourite dishes of his, especially in tropical climes.

Watermelon Gazpacho

This refreshing soup is so easy to make, but packs a punch in flavour! It’s a fun little twist on the traditional gazpacho, and a great recipe to have in your arsenal when you need to whip up a quick appetiser for a dinner party.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Cooling time 2 hours hrs

Total Time 2 hours hrs 8 minutes mins

Servings: 4

Course: Appetizer, Soup

Cuisine: Spanish, Vegan

Ingredients Equipment Method

Ingredients

  

• 6 cups cubed watermelon without seeds
• 1 small tomato
• 1 garlic clove
• 12 fresh basil leaves plus extras for garnishing
• ¼ cup high-quality extra virgin olive oil
• ⅓ cup cold water
• ¼ tsp salt adjusted to taste
• 1 pinch black pepper to taste
• 2 slices bread
• 1 small cucumber diced

Equipment

• 1 Knife
• 1 Chopping board
• 1 Blender
• 1 Measuring cups
• 1 Oven
• 1 Spoon

Method

 

1. Add the watermelon, tomato, garlic, basil, olive oil, water, salt, and pepper to the blender and blitz for 30-40 seconds on high speed, until smooth.
2. Refrigerate the soup for 2 hours.
3. For the croutons:

   Cut the bread into cubes, toss in olive oil and salt, and toast in the oven at 160°C for 5-10 minutes, until golden.
4. Mix the gazpacho with a spoon before serving chilled. Garnish with croutons, cucumber, and basil leaves.