Easy Watermelon Tomato Gazpacho Recipe

We know that it might sound weird at first, but the fruit and vegetable gazpacho is a match made in heaven and we can’t get enough of it.

The watermelon tomato gazpacho is probably the freshest version of all of the summer gazpacho recipes, and it is also super simple to make.

In this article you will get all the information that you need to make it, with some extra tips for ingredient replacements for this Spanish soup recipe, so you don’t have to run to the store in a 100° degree heat to prepare this delicious dish.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Yellow tomato gazpacho

• Roasted tomato gazpacho

• Cherry tomato gazpacho

Background of the Dish

The original easy gazpacho was created in the 1600s and for that recipe, you only needed tomatoes, garlic, olive oil, and a mortar and a pestle for the equipment.

Over the years people found new ways of making this dish, adding different ingredients, and that’s how the watermelon gazpacho recipes were born.

The best watermelon gazpacho recipe has watermelon and apple as the fruity addition to the classic soup, and it also has an extra kick of spiciness with some paprika and chili powder.

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Things You’ll Need for Watermelon Tomato Gazpacho

To make the best tomato gazpacho you will need watermelon, tomatoes, white onion, red bell pepper, and olive oil as the main ingredients.

You will also need a food processor, blender, or any other similar kitchen appliance to make this watermelon tomato gazpacho.

Ingredients

• 1 watermelon
• 800gr ripe tomatoes
• 1 white onion
• 1 red bell pepper
• 1 apple
• 1 garlic clove
• 1/4 cup (60ml) olive oil
• 3 tablespoons sherry vinegar
• 1 cup (200ml) tomato juice
• 1 slice of stale bread (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder 
• Salt and pepper (to taste)

How to Make Watermelon Tomato Gazpacho – Step by Step Guide

1. To start making this watermelon tomato gazpacho, cut the watermelon into quarters with the help of a sharp knife. Remove the peel, and as many of the seeds as you can (discard them). Chop the watermelon into chunks.

2. After that, wash, peel, and chop the apple. Remove the stem and the seeds.

3. Now wash the tomatoes, cut them into pieces, and remove the seeds. Also, peel and chop the onion into small squares.

4. Then, wash and chop the red bell pepper, discarding the seeds and any inedible parts. Also, peel and mince the garlic.

5. For the next step, place the chopped fruits and vegetables into a blender or food processor, and blend everything until you get a smooth yet chunky mixture.

6. Now add the oil, tomato juice (replaceable with water), vinegar, and seasonings. Blend everything for two minutes or until you get a homogenous tomato watermelon gazpacho.

7. As a helpful tip, if you want your cold watermelon gazpacho to be more liquid, you can add 1/2 cup of water, and for a thicker soup add one slice of stale bread.

8. Then, pour the watermelon tomato gazpacho into a bowl, cover it with plastic wrap, and take it to the fridge to cool down for at least one hour.

9. For the final step, just stir the homemade gazpacho and pour it into small bowls, deep plates, or shot glasses for serving.

Substitution of Ingredients

If you want to make the watermelon gazpacho, but you don’t have all of the ingredients at home, then don’t worry, there are some substitutions that you can make.

For example, watermelon is the main fruit for this fresh gazpacho recipe, but you can add others like melon or strawberry – the chilled melon soup is one recipe you can try as well.

This is a summer gazpacho recipe, but if you want to do it in another season or you simply can’t find good-quality fresh ingredients, then you can prepare it as a gazpacho with canned tomatoes.

You can also prepare this healthy gazpacho with other types of tomatoes, like the heirloom tomato gazpacho or the green tomato gazpacho.

Lastly, you can add 1/2 cup of heavy cream or a few tablespoons of cream cheese to this watermelon tomato gazpacho, so it reaches a creamier texture.

Tips on Serving Watermelon Tomato Gazpacho

Although the main ingredient of this watermelon tomato gazpacho is a fruit, it is still meant to be served for lunch or dinner.

The gazpacho with watermelon and tomato works great as a main dish or as an appetizer, it all depends on the amount that you serve.

To take this easy tomato gazpacho to the next level, you can shred some manchego cheese on top, or add more saltiness with a few slices of serrano ham on top of each plate.

If you have a summer party planned, then you can serve it in small shot glasses with other Spanish cold soups, like the corn gazpacho and the tomato basil gazpacho so you have a diverse mix.

Give a go to the fruit gazpacho, pineapple gazpacho or the cold pear soup and if you like the sweet combination, try the blueberry cold soup.

How to Store Watermelon Tomato Gazpacho

Once you finish making this simple gazpacho recipe, you can store it for a couple of days in the fridge.

Just place the watermelon tomato gazpacho in a bowl, cover it with plastic wrap (in contact with the top so it doesn’t form a crust), and place it in the fridge for up to 3 days.

Unfortunately, you can’t freeze this tomato watermelon soup, since due to its high liquid content it would form crystals and get a weird grainy texture.

Other Spanish gazpacho recipes can be frozen, and are helpful for when you need to do some meal prep, like the pea gazpacho and the cold asparagus soup. 

Recipe Card: Watermelon Tomato Gazpacho

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