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Watermelon Gazpacho is a refreshing and unique take on the classic Spanish dish. This soup is perfect for summer, as it is light and refreshing, but still has the heartiness that Gazpacho is known for. Watermelon Gazpacho recipes have been around for centuries, and are thought to have originated in Andalusia, Spain.
Andalusia is known for its hot summers, and Gazpacho was originally created as a way to cool down. The traditional recipe calls for tomatoes, cucumbers, garlic, bread, olive oil, vinegar, and water. Watermelon was likely added to the dish at a later date, as it is not a typical ingredient in Gazpacho.
Watermelon Gazpacho is a perfect summer dish, as it is light, refreshing, and filling. It is also very easy to make, and can be made ahead of time. This soup can be served cold or at room temperature, making it perfect for a hot summer day.
When making watermelon gazpacho, it's important to use ripe, juicy watermelon. Start by cutting the watermelon into cubes and removing the seeds. The next step is to blend the watermelon until it's a smooth puree. Then add in diced tomatoes, cucumbers, onion, and bell peppers for a crunchy, flavorful dish. Finally, add in some olive oil, sherry vinegar, and a pinch of salt and pepper to finish off the flavor. If you want it a bit spicier, feel free to add a diced jalapeño. Enjoy!
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|english hothouse cucumber|
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