Watermelon Gazpacho Recipe-Step by Step Guide

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Watermelon Gazpacho Recipe-Step by Step Guide:-This recipe for watermelon gazpacho is the ideal combination of savoury and sweet flavours; it is loaded with fresh ingredients that make you feel good within, and it always tastes so light and refreshing throughout.

Watermelon Gazpacho Recipe-Step by Step Guide



So refreshing and with just the right amount of sweetness and salt, this Watermelon Gazpacho recipe is a must-try. Feel free to add more mint to the mixture if you prefer.




  • 1.5 pounds cubed fresh watermelon
  • 3 large roma tomatoes, halved and cored*
  • 1 small (1/2 pound) cucumber, peeled and seeded
  • 1  medium red bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves, peeled
  • 1/3 cup packed fresh mint leaves
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2  teaspoon freshly-cracked black pepper
  • 1/4 teaspoon  ground cumin
  • 1 thick slice of white bread, soaked**, crusts removed


Also Read:-Peach Salad With Arugula, Basil, And Goat Cheese Recipe-Learn Like a Pro



  • Make the soup smooth. Put the watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper that have been chopped into a blender. Blend until smooth.
  • Mix on high speed until very smooth, which should take about two minutes. It is possible that you will need to work in batches, depending on the capacity of your blender.


  • Refrigerate the soup. Pour the gazpacho into a large bowl or pitcher and set it aside.
  • Keep the dish covered and chilled in the refrigerator for at least one hour, but preferably overnight. The flavours become more pronounced after a longer period of rest.


  • Prepare the garnish right before you serve the dish. Combine the diced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.
  • Toss the ingredients together until they are evenly distributed.


  • Deliver. Take the soup and divide it among the four bowls. A small handful of the garnish should be placed on top of the soup.
  • In addition to a grind of black pepper, drizzle with some extra-virgin olive oil and sprinkle with some of the pepper.


  • For the tomatoes, to core them: To remove the seeds and any tough white core, simply scoop them out and throw them away.
  • In order to soak your bread:The crusts should be removed. The bread should then be soaked in water by running it under the sink for a brief period of time, rinsing it thoroughly and then adding it to the blender or food processor where it will be processed.


  • Calories: 242.7kcal
  • Carbohydrates: 21.5g
  • Protein: 3gFat: 17.7g
  • Saturated Fat: 2.5g
  • Polyunsaturated Fat: 2.1g
  • Monounsaturated Fat: 12.5g
  • Sodium: 448.6mg
  • Potassium: 653.1mg
  • Fiber: 3.7gSugar: 14.7g
  • Vitamin A: 2913.9IU
  • Vitamin C: 91.5mg
  • Calcium: 43.9mg
  • Iron: 1.3mg

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