There is nothing in the world quite like an ice-cold glass of Spanish gazpacho on a sweltering summer day. This watermelon gazpacho recipe is gaining popularity in Spanish restaurants as a delicious way to cool off during the hot Spanish summers!
Gazpacho in Spain is usually served in a glass, as you can see in my photo above. The key to a great gazpacho is using the freshest and best quality base ingredients. The traditional gazpacho Andaluz is probably the best known, made with tomatoes, pepper, onion and sometimes cucumber. It’s always blended with extra virgin olive oil and a splash of Sherry vinegar.
Gazpacho is a simple dish with a lot of flavor. Better yet? It’s a health food! This delicious and refreshing twist on the classic Spanish gazpacho adds fresh watermelon (only make this when watermelon is in season!) and fresh mint.
Read More: Classic Spanish gazpacho recipe
- 3 large and very ripe tomatoes, roughly cut into large chunks
- About 3 inches of a mild green pepper, roughly chopped
- 1 small clove of garlic, cut into a few pieces
- ½ small onion, roughly chopped
- 1.5 cups of fresh watermelon, roughly chopped with seeds removed -- the better tasting your watermelon, the better tasting the gazpacho will be!
- Salt to taste
- ¼ cup extra virgin olive oil
- 2 teaspoons + of sherry vinegar (can substitute red wine vinegar)
- Handful of fresh mint leaves
- Washing and chop the tomatoes, pepper, and onion. Make sure you are using the best quality fruits and vegetables possible-- gazpacho is a raw dish.
- Blend the tomatoes, green pepper, onion, and garlic until completely pureed.
- Strain the blended vegetable juice through a fine mesh strainer.
- Everything should pass through except for a layer of seeds and skin. Discard this.
- Add the vegetable juice back to the blender and add the watermelon. Blend again until completely pureed.
- Add salt to taste (go easy, you can always add more later), and a couple splashes of vinegar and blend. Everyone has a different preference on how much vinegar to add, so my advice is to start with a teaspoon or two and adjust at the end.
- Finally, slowly add in the extra virgin olive oil (better olive oil means better gazpacho) as the blender is running.
- Taste the gazpacho for salt and vinegar and adjust if necessary. Then, add two to four ice cubes (depending on how thin you like your gazpacho). Let them melt for a few minutes in the blender and then add a handful of fresh mint and blend for the last time.
- Taste for salt and serve ice cold in glasses. If you insist on serving in a bowl you can top with diced watermelon or diced red bell pepper.
Have you ever tried traditional Spanish gazpacho served out of a glass? What did you think? Try this watermelon gazpacho recipe and I promise you’ll soon be a fan!