Tomato and Watermelon Gazpacho in a bowl.

Tomato and Watermelon Gazpacho Recipe 

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This tomato and watermelon gazpacho recipe is the perfect way to beat the heat as well as savor all the ingredients that thrive in the summer.

The flavors of fresh, plump tomatoes and juicy watermelon really come together for this dish that can act as an appetizer or a quick, healthy lunch, or just a tasty way to cool down in the summer like we experience in Texas.

Watermelon gazpacho in a bowl.

What is Gazpacho?

Gazpacho is a cold soup that originated in Spain and we had a number of delicious bowls while in Barcelona (enjoy it along with these other 17 Must-Eat Dishes in Barcelona).

A traditional gazpacho is a blended mix of vegetables but we are adding a refreshing twist by adding in a bunch of juicy watermelon.

Texas is known for their hot summer days so when the temps start to inch towards 100, we always whip up some of this refreshing chilled soup.

On a hot day, it’s a satisfying light lunch that doesn’t require any cooking (or heating up the house with the oven). 

The watermelon addition is also key for this point because watermelon is rich in water, electrolytes, potassium, and magnesium.  This soup is perfect for any athlete, but even if you’re not an athlete it tastes amazing and is packed with fruit and veggie nutrients.

We also love to bring this refreshing summer soup as an appetizer to a BBQ cookout and serve it in small plastic cups.

The addition of watermelon as well as fresh basil leaves will turn anyone into a believer, even if they don’t care for the traditional cold tomato soup.

Tomato and Watermelon Gazpacho in a bowl.

Gazpacho Toppings

We like to reserve some of the veggies, green onion, and fresh herbs to add as a topping to the cold summer soup. If you really love watermelon you can even add some pieces of diced watermelon too.

For a creamy addition, try adding on some burrata to the top.

It brings a textural element to the tomato watermelon gazpacho and also helps to make it more filling.

Finish it with a drizzle of olive oil and the flavors shine!

Other toppings that are popular for gazpacho include cubes of stale bread or crusty bread that has been made into crunchy croutons, cherry tomatoes, chopped red onion (or even pickled red onion!), jalapeno pepper, and even popcorn!

Can I Make Gazpacho Ahead of Time?

Yes, not only can you make gazpacho ahead of time, we recommend it!  

Like most soups or bean chiles the flavor only comes together more overnight.  

It can be in your fridge for a few days, but we recommend making it up the night before needing it for peak flavor.

Store the gazpacho in the refrigerator in a large bowl with an airtight lid or in the blender with the top sealed. 

You will need to give it a whisk or a few pulses in the blender prior to serving again as the tomato-watermelon gazpacho will settle into layers.

Tomato and watermelon gazpacho with burrata and basil.

Watermelon Tomato Gazpacho Recipe

Prep Time: 10 Minutes

Serves: 4-6 people

Ingredients:

  • 5 cups cubed seedless fresh watermelon
  • 1 English cucumber, reserve half to dice as a garnish for serving
  • 3 medium tomatoes, reserve half to dice as a garnish for serving
  • 1 red bell pepper, reserve half to dice as a garnish for serving
  • 3 green onions, reserve 1 to dice as a garnish for serving
  • 1 garlic clove
  • Handful of basil
  • 4-6 sprigs of mint 
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons sea salt, or to taste
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Add all ingredients to a large blender and blend until smooth.
  2. Pour the vegetable watermelon puree into serving bowls and top with diced cucumbers, tomatoes, red pepper, and green onions. Add additional mint and basil to garnish.

Note: 

Refrigerate prior to serving. Store any extra gazpacho in the refrigerator in a large bowl with an airtight lid or in the blender with the top sealed. You may need to give it a whisk or a few pulses in the blender prior to serving again as the tomato-watermelon gazpacho might settle into layers.

Tomato and Watermelon Gazpacho in a bowl.

Tomato and Watermelon Gazpacho Recipe

Yield: 4-6 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

Looking for the perfect summer recipe? This tomato and watermelon gazpacho recipe is bright, flavorful, and made in minutes!

Ingredients

  • 5 cups cubed seedless fresh watermelon
  • 1 English cucumber, reserve half to dice as a garnish for serving
  • 3 medium tomatoes, reserve half to dice as a garnish for serving
  • 1 red bell pepper, reserve half to dice as a garnish for serving
  • 3green onions, reserve 1 to dice as a garnish for serving
  • 1 garlic clove
  • A handful of basil
  • 4-6 sprigs of mint
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons sea salt, or to taste
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Add all ingredients to a large blender and blend until smooth.
  2. Pour the vegetable watermelon puree into serving bowls and top with diced cucumbers, tomatoes, red pepper, and green onions. Add additional mint and basil to garnish.

Notes

Refrigerate prior to serving. Store any extra gazpacho in the refrigerator in a large bowl with an airtight lid or in the blender with the top sealed. You may need to give it a whisk or a few pulses in the blender prior to serving again as the tomato-watermelon gazpacho might settle into layers.

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Gazpacho topped with watermelon, basil, and burrata.

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