Watermelon Gazpacho: a Recipe to Beat the Summer Heat!

Hailing from Andalusia on the southern coast of Spain, gazpacho recipes are a staple food for beating the heat in the summer. But the traditional blend of tomato, bell pepper, cucumber and garlic gets a slightly sweet and satisfying twist by adding one of the fruits of the season - that’s right, watermelon gazpacho!

This cold soup recipe calls for a little less tomato, so that the watermelon becomes the key flavor, with the subtle savory taste of the vegetables balancing the sweetness of the fruit. Balance is key here, so when the fruit and vegetables have been blended, it’s time to add a dash Extra Virgin olive oil and a little DOP Vinagre de Jerez - sherry vinegar. There are also options for herbs - pick your favorite from fresh cilantro, basil or mint leaves, and whizz them up in the blender for an aromatic touch to this fresh dish.

Watermelon Gazpacho Ingredients

• 4 cups watermelon chunks, seeds removed
• 2 cups ripe tomato, peeled
• Half cup cucumber, peeled
• Half cup green bell pepper, chopped
• Quarter cup of herbs (cilantro, mint or basil)
• 1 garlic clove, peeled
• Extra Virgin olive oil
• DOP Vinagre de Jerez, sherry vinegar
• Spanish sea salt

Watermelon Gazpacho Recipe

• Add watermelon, tomato, cucumber, bell pepper and garlic to a blender jar, pulse until smooth.
• Add herbs and a dash of Extra Virgin olive oil, pulse again for a few seconds.
• Season with sherry vinegar and a pinch of salt, to taste.
• Chill in the refrigerator before serving.
• Garnish with a sprig of herbs and a swirl of Extra Virgin olive oil.

We find the watermelon gazpacho to be so delish in the summer, and if you want to delve further into the sweet-savory varieties of gazpacho - try black cherry or strawberry!