Watermelon Tomato Gazpacho is a refreshing, healthy cold summer soup that features summer produce at their peak. My mom used to make gazpacho in the summertime. It was perfect for the sweltering heat as no cooking was involved and the soup was served cold – that’s a win win in my book.
Most people either love or hate cold soups. I happen to enjoy them. Recently, one of my good friends brought over a container of watermelon gazpacho for me to try. Although I’ve had traditional gazpacho many times, this is the first time I’ve tried gazpacho with watermelon. Gazpacho typically includes cucumbers, which are in the same plant family as watermelons (the plant family is Cucurbitaceae) so using watermelon in gazpacho makes complete sense to me. It just adds a little sweetness to this summer soup.
This watermelon tomato gazpacho features tomatoes and watermelon at their peak juiciness, so no additional liquid is needed other than a little rice vinegar. I also added some corn (leftover steamed corn works great), red bell pepper and basil, all of which are readily available at our local farmer’s market. This recipe is flexible. You can add some cucumber in addition to the other vegetables, or try mint instead of basil if you like.
I blended this gazpacho until all the ingredients were finely chopped, but not pureed. If you prefer pureed soups, feel free to blend until smooth.
Refreshing, low in calories and filling, I’ve been enjoying this watermelon tomato gazpacho throughout the week.
Watermelon Tomato Gazpacho
- 2 cups watermelon cut up
- 2 cups tomatoes cut up
- 2 cloves garlic
- 1/4 cup corn cooked or raw
- 1/2 red bell pepper
- 6 leaves basil
- 2 tablespoons rice wine vinegar
- sea salt to taste
- fresh ground black pepper to taste
- basil leaves chiffonade
Place all ingredients in blender and blend on low speed until finely chopped, but not pureed.
If you like this watermelon tomato gazpacho recipe, you might also enjoy: