If you are searching for something cool, refreshing, and bursting with summer’s brightest flavors, this Tomato-Watermelon Gazpacho Recipe has you completely covered. It combines perfectly ripe tomatoes with the juicy sweetness of watermelon, creating an unexpected yet absolutely harmonious blend. The subtle heat from jalapeno, the brightness of lime juice, and the aromatic hint of fresh basil make this gazpacho a vibrant bowl of sunshine that’s as nutritious as it is delicious. Whether you want to impress guests or simply enjoy a light, hydrating meal, this recipe is a total winner.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, keeping things simple yet impactful. Each component builds layers of flavor, texture, and eye-catching color, resulting in a gazpacho that feels fresh and exciting.
- 1 lb tomatoes: Ripe and juicy, these form the rich, tangy base of the soup.
- 1 cucumber: Peeled and cut into chunks, it adds a crisp freshness and a subtle cooling effect.
- 3 cups seedless watermelon: Sweet and hydrating, watermelon brings a lovely contrast to the acidity of tomatoes.
- 1 jalapeno pepper: Seeded and minced, this adds just the right kick of spice without overpowering the other flavors.
- Juice of 1 lime: The lime juice brightens everything up with its zesty tang.
- 1/2 tsp salt: Enhances all the natural flavors and balances the sweetness.
- 1 scallion: Thinly sliced for a mild onion flavor and pretty garnish.
- 2 tbsp fresh basil: Finely chopped, this fragrant herb adds an aromatic and slightly sweet finish.
How to Make Tomato-Watermelon Gazpacho Recipe
Step 1: Prep the Fresh Ingredients
Start by finely chopping the fresh basil and setting it aside—it’ll brighten the gazpacho towards the end. Then dice 1 cup of tomato and about one-third of the cucumber, making sure the pieces are small enough to create a nice, chunky texture once mixed in.
Step 2: Handle the Heat
Seed and finely dice the jalapeno pepper carefully. Removing the seeds controls the spice level, so you get just a gentle warmth rather than an overpowering burn. Set this aside as well to mix in later.
Step 3: Blend the Base
Take the remaining tomatoes and cucumbers along with the cubed watermelon and puree them in a food processor or blender. Blend these ingredients until the mixture is smooth and well combined, which gives the gazpacho its velvety base.
Step 4: Combine and Chill
Pour your smooth blend into a large bowl. Stir in the diced tomato, diced cucumber, minced jalapeno, chopped basil, lime juice, and salt. This step is where the flavors harmonize beautifully. Give it a thorough mix, cover the bowl, and chill the gazpacho until cold—at least 3 hours, but up to 24 hours if you want the flavors to deepen further.
How to Serve Tomato-Watermelon Gazpacho Recipe
Garnishes
To make each serving pop with fresh flavor and texture, scatter thinly sliced scallions over the top. A drizzle of extra virgin olive oil and a few small basil leaves can elevate the presentation and add extra aroma.
Side Dishes
This gazpacho pairs wonderfully with light, summery sides. Consider crusty bread or garlic crostini to soak up every last drop. For a heartier bite, a simple avocado salad or grilled shrimp would complement the cool, sweet, and spicy notes beautifully.
Creative Ways to Present
Serve your tomato-watermelon gazpacho in chilled shot glasses for a fun appetizer or in wide, shallow bowls for a casual meal. For a twist, hollow out mini watermelons and ladle the gazpacho inside as a festive serving bowl that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover gazpacho keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness and vivid flavors. Give it a gentle stir before serving as settling may occur.
Freezing
Because of the high water content in tomatoes and watermelon, freezing this gazpacho is not recommended. The texture changes noticeably when thawed, becoming watery and losing that fresh snap you want in a gazpacho.
Reheating
This gazpacho is designed to be served cold and should not be reheated. The best experience is when it’s icy cold and refreshing, perfect for hot days or anytime you want a cooling treat.
FAQs
Can I make this Tomato-Watermelon Gazpacho Recipe spicier?
Absolutely! You can keep the jalapeno seeds for more heat or add a pinch of cayenne pepper. Just be sure to adjust slowly so you don’t overpower the sweet and fresh flavors.
What can I substitute if I don’t have fresh basil?
If fresh basil isn’t available, try fresh mint or cilantro for a different but equally refreshing herbaceous note. Dried herbs won’t give the same bright impact, so it’s best to stick to fresh.
Is this gazpacho suitable for a vegan diet?
Yes, this Tomato-Watermelon Gazpacho Recipe is entirely plant-based, making it perfect for vegans, vegetarians, and anyone craving a light, healthy soup.
Can I use canned tomatoes instead of fresh?
For maximum freshness and the intended bright flavor, fresh tomatoes are ideal. Canned tomatoes tend to be softer and more acidic, which can alter the taste and texture noticeably.
How long can I chill the gazpacho before serving?
You want at least 3 hours for the flavors to meld, but you can chill it for up to 24 hours comfortably. Just keep it covered and well refrigerated to maintain its vibrant taste and color.
Final Thoughts
This Tomato-Watermelon Gazpacho Recipe is a stunning celebration of summer flavors that’s sure to brighten any table and refresh any palate. It’s simple, healthy, and endlessly adaptable, making it a personal favorite I’m always excited to share. So grab your blender, gather those juicy ingredients, and dive into a bowl of this naturally sweet, slightly spicy, and beautifully balanced soup. You’ll wonder why you didn’t try it sooner!
Print
Tomato-Watermelon Gazpacho Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
A refreshing and vibrant cold soup combining the sweetness of watermelon, the acidity of tomatoes, and a hint of spicy jalapeño, perfect for hot summer days.
Ingredients
Produce
- 1 lb tomatoes, cut into chunks
- 1 cucumber, peeled and cut into chunks
- 3 cups cubed seedless watermelon
- 1 jalapeño pepper, seeded and minced
- Juice of 1 lime
- 1 scallion, thinly sliced
- 2 tbsp fresh basil, finely chopped
Seasoning
- 1/2 tsp salt
Instructions
- Prepare basil: Finely chop the fresh basil and set aside to add later for freshness.
- Dice vegetables: Dice 1 cup of tomato and one-third of the cucumber into small pieces; set aside for texture in the gazpacho.
- Prepare jalapeño: Seed and finely dice the jalapeño pepper, then set aside to add a mild spicy kick to the soup.
- Puree ingredients: In a food processor or blender, puree the remaining tomatoes and cucumber together with the cubed watermelon until smooth.
- Combine ingredients: Pour the pureed mixture into a large bowl and stir in the reserved diced tomato, diced cucumber, jalapeño, chopped basil, lime juice, and salt. Mix well.
- Chill: Cover the bowl and refrigerate the gazpacho until cold, for at least 3 hours or up to 24 hours, allowing flavors to meld.
Notes
- Adjust jalapeño quantity to control the spiciness.
- Ensure watermelon is seedless or remove seeds before blending.
- Chilling the soup overnight will enhance flavors even more.
- Serve chilled as a refreshing appetizer or light meal.
- Garnish with extra fresh basil or scallions for added color and flavor.
