Watermelon and Tomato Gazpacho
Watermelon and tomatoes in the same bowl? I know, it sounds a little odd at first but trust me on this one! The sweet watermelon softens the acidity of the tomatoes, and a little fresh goat cheese (or feta) plus a splash of balsamic ties it all together. Gazpacho comes from Spain, of course, but this is my very French take on it: no bread, no cucumber, just a handful of things you most likely already have on hand.
What I love most about this cold soup is how quick it is: it comes together in 5 minutes, with no-cooking. No oven, no stove, nothing to heat up. It’s exactly what you want on a sweaty summer afternoon when you’d still like a real meal. And the way I make it, the French way, there’s no bread and no cucumber: just watermelon and a few pantry staples.
Recipe Card
Watermelon and Tomato Gazpacho
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Equipment
- 1 Blender
Ingredients
- 1.1 lb tomatoes 500 g, chopped
- 2½ cups watermelon 350 g, cubed
- 1 clove of g arlic
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ¼ cup fresh goat cheese 30 g, or feta
- salt and pepper
To serve
- some croutons homemade
- 2 tsp pesto homemade, e.g. pistachio pesto or almond pesto
- 2 tsp goat cheese crumbled, fresh
- pepper
- 1 drizzle olive oil
Instructions
- Cut the tomatoes into wedges. Peel the watermelon and remove the large seeds.
- Put the tomatoes and watermelon in the blender along with the garlic, balsamic vinegar, lemon juice, and goat cheese.
- Blend until the soup is smooth. Taste it and adjust the seasoning with salt and pepper to your liking.
- Serve immediately, or chill in the refrigerator for 30 minutes for an even cooler gazpacho.
- When ready to serve, divide the mixture among small glasses or bowls and top with homemade croutons, pesto, crumbled goat cheese, a twist of the pepper mill, and a drizzle of olive oil.
Notes
Nutrition
What Are the Ingredients for Your Watermelon Gazpacho?
Here are a few tips on choosing the right ingredients for this summer gazpacho:
- Tomatoes: Choose fresh, ripe ones. A mix of vine-ripened and cherry tomatoes works beautifully.
- Watermelon: Pick one that’s really ripe, and take out as many seeds as you can but if a few slip through, that is not a big deal.
- Goat cheese: I stir just a little straight into the gazpacho to keep the dark red color and keep the rest for garnish. You can swap in feta, or a fresh cream cheese like Philadelphia.
- Balsamic vinegar: It brings a nice acidity and a touch of umami. You can swap it for sherry vinegar works too.
- Garlic
- Olive oil
- Salt, pepper, and lemon juice: to taste.
And most importantly, don’t forget the toppings! I recommend homemade croutons for some crunch, crumbled fresh goat cheese, and, most importantly, a good homemade pesto, like my pistachio pesto or my almond pesto.
How Can You Get the Right Balance in Your Watermelon Gazpacho?
Depending on the ingredients you use (tomatoes that are more or less ripe, a watermelon that is more or less sweet), you’ll need to adjust the mixture a bit after blending it the first time:
- Too runny: add a little more goat cheese. Or, add a slice of bread (that’s the trick behind authentic gazpacho) and blend it well again and the bread will thicken the soup.
- Too bland: it’s almost always because it’s missing salt or acidity. Add a pinch of salt, a few drops of lemon juice or balsamic vinegar, taste it, and try again.
- Too sweet: add one or two tomatoes and a little more lemon, along with a pinch of salt.
Note: Gazpacho always tastes flatter straight out of the fridge than it does at room temperature. So season it generously, a notch stronger than usual.
Ideas for Variations on Your Watermelon Gazpacho
A few of my favorite ways to change it up next time:
- Fresh herbs: Add a few mint or basil leaves to the blender—it adds freshness and flavor (it just changes the soup’s color a little).
- For a spicier flavor: a pinch of Espelette pepper or a dash of Tabasco.
- Without raw garlic: If raw garlic upsets your stomach, simply rub the rim of your bowl with a sliced clove instead of blending it.
- Appetizer version: Serve it in well-chilled verrines with a skewer of feta and watermelon.
- Raw ham: Add raw ham as a topping or grill it as in my recipe for crispy bacon.
How long does watermelon gazpacho last when refrigerated?
Store your watermelon gazpacho in the fridge in a sealed container, and it’ll keep for 2 to 3 days. Give it a stir before serving, since it tends to separate a bit over time.
Frequently Asked Questions
A ripe, sweet watermelon, with as few seeds as possible. The more flavorful it is when eaten raw, the better your gazpacho will be. A bland watermelon will result in a bland gazpacho.
Yes, but then you end up with a soup that’s much sweeter, more like a dessert. They add the acidity and saltiness that make the dish work as a meal.
No, the traditional Andalusian gazpacho does add a slice of bread but here you don’t have too. The watermelon together with a little fresh goat cheese provides enough texture and freshness on its own. Save the bread for the croutons you’ll serve on top.
This is often caused by using too much raw garlic or tomatoes that aren’t ripe enough. Use less garlic next time, and add a pinch of sugar or a little more watermelon to balance it out.
It’s actually recommended. Let the gazpacho chill for at least 30 minutes before serving, and ideally overnight so the flavors can blend.
