I love gazpacho in any form--whether it's my mother-in-law's traditional Andalusian recipe to this refreshing melon gazpacho. There's nothing more refreshing on a hot summer day than a glass (or bowl) of this cold Spanish soup!
If you love gazpacho, don't miss these recipes for watermelon gazpacho and cherry gazpacho.
Introduction
I pity people who go all summer long without eating gazpacho. This cold Spanish soup is a summertime lifesaver, and every abuela has her own favorite recipe! But the best thing about gazpacho is its versatility.
There are so many things you can do to customize your gazpacho! Strawberry gazpacho, blackberry, watermelon... the list goes on. But my favorite has to be this simple melon gazpacho recipe. It packs all of the goodness of the classic, along with the subtle and refreshing sweetness of cantaloupe.
Ingredients
Want to recreate this refreshing melon gazpacho for summer? Grab these key ingredients (along with a few others) and you'll be ready to start!
- Cantaloupe: Fresh, sweet cantaloupe makes this gazpacho super refreshing and is one of my favorite variations of gazpacho!
- Tomatoes: There's few foods more popular in Spain than tomatoes! This adds color and flavor to the gazpacho. Use ripe, fresh tomatoes.
- Sherry Vinegar: This traditional Spanish ingredient adds a tang that balances the sweetness of the melon.
- Garlic: This adds a wonderful punch that combines perfectly with the other ingredients.
See recipe card for full information on ingredients and quantities.
How to Make Melon Gazpacho
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Place the cantaloupe, tomatoes, and garlic in a blender and blend until smooth. (image 1)
- With the blender running, slowly add the vinegar and olive oil and blend until well combined. (image 2)
- Season to taste with salt, pepper, and Tabasco, then chill for 30 minutes. (image 3)
- Pour into glasses or bowls with a garnish of cucumber, red onion, and diced ham (taquitos or Iberian ham). (image 4)
Recipe FAQs
The classic gazpacho is the Spanish version of V8 juice. It's a mix of different summer veggies like tomato, green pepper, cucumber, along with a whack of garlic and sherry vinegar.
Melon gazpacho is made from cantaloupe, tomatoes, garlic, sherry vinegar, olive oil, Tabasco, salt, and pepper. It's a simple mixture of veggies and fruit that is wonderfully refreshing!
Gazpacho is packed with vitamins, minerals, and antioxidants from all the fruit and veggies in it. The refreshing flavor of this healthy produce is healthy and delicious!
It's traditional to serve gazpacho cold in Spain. It's usually served in glasses and enjoyed much like we would have V8 vegetable juice in the US.
Serve
Serve this melon gazpacho with slices of crusty bread or an ensalada mixta to make a refreshing lunch! If you're serving the gazpacho in bowls, garnish it with red onion, cucumber, and diced Iberian ham.
Expert Tips
- In Spain, gazpacho is served as a drink, rather than a soup. But I prefer this melon gazpacho served in bowls and topped with a few different garnishes to make an appetizer or light lunch!
- This gazpacho is best topped with Spanish ham (I opt for taquitos, small chunks of diced ham). If you can't find any Iberian ham, feel free to sub in prosciutto instead.
Other Spanish Soups You'll Love
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Melon Gazpacho Recipe
Ingredients
- 1 medium cantaloupe melon seeded and chopped
- 4 roma tomatoes peeled and cored
- 3 garlic cloves peeled and cored
- 2 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil plus extra for drizzling
- 1 teaspoon Tabasco
- salt and pepper to taste
- 1 small cucumber finely diced
- ½ small red onion finely diced
- 1 cup diced Iberian ham called taquitos
Instructions
- Place the cantaloupe melon, roma tomatoes, and garlic in a blender and blend until smooth. Continue blending, and slowly add the olive oil and vinegar until combined.
- Taste and season with salt, pepper, and Tabasco. Chill in the fridge for at least 30 minutes before serving.
- Pour into glasses or bowls and garnish with diced cucumber, red onion, and ham (taquitos). Drizzle with olive oil and serve.
Notes
- In Spain, gazpacho is served as a drink, rather than a soup. But I prefer this melon gazpacho served in bowls and topped with a few different garnishes to make an appetizer or light lunch!
- This gazpacho is best topped with Spanish ham (I opt for taquitos, small chunks of diced ham). If you can't find any Iberian ham, feel free to sub in prosciutto instead.
Nutrition
Photography by Giulia Verdinelli
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