Watermelon Gazpacho - Sprig & Vine

Chilled watermelon slices on a hot day is a heavenly snack: high in antioxidants, cooling, refreshing, and also helps to hydrate your body on days when you feel like you’re melting in the heat. This watermelon gazpacho is the perfect meal for a light dinner on a hot summer night.

‘Gazpacho’ is an ice-cold soup made from raw vegetables, originating from the Andalusian region of Spain. It typically includes a base of tomato, cucumber, garlic, and olive oil blended with stale bread to give it a hearty creaminess. Traditionally, gazpacho was prepared by pounding the vegetables in a pestle and mortar, a laborious process that now just requires a quick blitz in a blender! Adding watermelon to a traditional gazpacho instantly gives it a refreshing lift. As watermelon is primarily made up of water, it also helps to blend the other veggies easily, making the soup smooth without adding bread.

Gazpacho can be prepared upto a day or two in advance, as it keeps well in the refrigerator. The extra time allows the vegetables to release more flavour, and it tastes even better when chilled overnight!

Scroll down below for the detailed recipe.

WATERMELON GAZPACHO

Serves: 4

INGREDIENTS

4 heaped cups watermelon chunks (deseeded)
2 tomatoes
1 cucumber
2 stalks green onions, finely chopped
1-2 cloves garlic
A few basil leaves
3 tablespoons olive oil
¼ cup red wine vinegar
Salt and pepper to taste

For the garnish (optional):

Some chopped veggies: cherry tomatoes, cucumber, or watermelon balls

INSTRUCTIONS

Add the chopped watermelon, tomato, cucumber, bell pepper, green onions, garlic, basil, green chilli, olive oil, red wine vinegar, salt, pepper to a blender and blend until smooth.
Taste and adjust seasoning.
Chill for at least 3 hours or overnight in the refrigerator.
Serve with any optional garnishes and a drizzle of olive oil.