Gazpacho de sandía, sopa fría de color rosa anaranjado, servido en un bol o vaso y decorado con un picadillo de pepino y menta fresca.

January 8, 2026 //

Watermelon gazpacho Recipe

Name: Watermelon gazpacho
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6 servings
Cuisine: Spanish
Ingredients: 600g seedless watermelon, cut into chunks; 500g ripe plum or vine tomatoes; ½ Italian green bell pepper; ¼ cucumber (peeled, about 50g); ½ garlic clove (or whole for a stronger flavor); 40-50ml mild extra virgin olive oil; 1 tablespoon sherry or white wine vinegar (15ml); 1 teaspoon salt (to taste); Optional: A few fresh mint or spearmint leaves (for flavoring); For garnish:; Small cubes of watermelon, cucumber, and bell pepper.; Shavings of Serrano ham or prawns (for a gourmet version).

★★★★★

5.0 (1 votes)

Spanish

I'm more of a traditional gazpacho person, the kind my mother used to make. But one day my grandchildren took me to eat at the Habitus Restaurant and my granddaughter said to me, "Grandpa, you have to try this." And I, suspicious, asked her, "Gazpacho with watermelon? What's that?"

So, we tried it and… oh my goodness! It was like the whole of summer had been squeezed into a glass. It had the crispness of classic gazpacho, but with that delicious sweetness of watermelon. For me, it's the best watermelon gazpacho I've ever tasted, and I've had a lot.

Watermelon gazpacho is a twist on tradition: tomato, watermelon, vinegar, oil, and salt. Since it doesn't contain bread, it's lighter, the kind of drink that's so welcome in July and August. This recipe taught me that cooking is constantly evolving, and that sometimes the best ideas come from being surprised. So give it a try; it's like savoring summer by the spoonful.

Gazpacho with Watermelon Recipe (4-6 servings)

Diners

4 - 6 servings

Preparation

15m

Cooked

2 hours of cold resting

Total Time

2h 15m

Utensils

Blender or food processor (essential for obtaining a smooth and homogeneous liquid texture.)
Fine sieve or chinois (to strain the mixture and remove any watermelon fibers and rind, achieving an extra silky result.)
Airtight jar or container (for storing and cooling in the refrigerator.)
Knife and cutting board
Bowl (for reserving the garnish.)

Ingredients Watermelon Gazpacho

600g of watermelon (seedless, cut into chunks)
500g of ripe pear or vine tomatoes
½ Italian green pepper
¼ of a cucumber (peeled, about 50g)
½ clove of garlic (or a whole clove if you prefer a stronger flavor)
40-50 ml of mild Extra Virgin Olive Oil
1 tablespoon of sherry vinegar or white wine vinegar (15 ml)
1 teaspoon of salt (to taste)
Optional: A few fresh mint or spearmint leaves (for aroma)

For the garnish

Small cubes of watermelon, cucumber and bell pepper
Shavings of Serrano ham or some prawns (for a gourmet version)

Recipe steps

Prepare the ingredients

Clean and chop the vegetables. Remove all the seeds from the watermelon. Peel the cucumber and the garlic clove.

Crush

Place the watermelon, tomato, bell pepper, cucumber, and garlic in a blender. Add the salt and vinegar. Blend at high speed for 1-2 minutes until you obtain a smooth, lump-free liquid.

Emulsify with the oil

While continuing to whisk, slowly pour in the olive oil in a very thin stream. This step incorporates the oil and gives body to the mixture.

Strain and adjust (crucial step)

Pass the mixture through a fine sieve, pressing firmly with a spatula to extract all the liquid. This ensures a velvety texture. Taste and adjust the salt or vinegar if necessary. The sweet, salty, and acidic balance should be pleasing.

Chill and serve

Pour the gazpacho into a pitcher and refrigerate, covered, for at least 2 hours. Serve very cold in bowls or glasses, garnished with the diced garnish and, if using, a mint leaf. The Serrano ham garnish adds a spectacular salty contrast.

Key tips for success with the recipe

Straining is essential (even more so than with traditional gazpacho): Watermelon contains fibers. Passing it through a fine sieve or a cotton cloth guarantees a silky, professional texture, without any fibrous traces.

The order of the emulsification matters: First, blend all the solids with the salt and vinegar. Then, with the blender running, slowly drizzle in the oil to emulsify it well and give it body, since this version doesn't include bread.

Be careful with the extra water: Watermelon is very watery. Don't add water when blending. If it's too thick after straining, you can adjust it with a little cold water or even ice.

Intense cold enhances the flavor: Chill it for at least 3-4 hours before serving. The cold reduces the perception of sweetness and highlights the freshness, blending all the flavors together.

Print Recipe

And that's it! Your Watermelon Gazpacho, an explosion of freshness and color, is ready to impress. It's proof that tradition can be renewed with seasonal ingredients to create something new and delicious.

Did you enjoy this modern version? Did you use mint or opt for the contrast with ham? We'd love to hear your opinion and variations. Leave us a comment telling us about your experience and share this refreshing recipe with all lovers of creative cooking and summer. Stay cool!

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.