The first time I tried a cold soup, I wasn’t too sure what I thought about it. It was so ingrained in my mind that soup meant hot, that I had a tough time accepting a chilled version. It had nothing to do with the flavor or texture. It was simply a temperature issue. Shortly after that first encounter with gazpacho, I found out I was pregnant with my first child. From day one, baby Ava turned my body into a fiery furnace that could never quite be quenched. Throughout the entire muggy mid-west summer following, I craved cold foods with passion. I could not get enough of them… popsicles, chilled salads, jello, large cups of ice, even cold leftover pizza is a treat when your body feels like it’s going to burn to ash.
Cold soup suddenly sounded very appealing. I grew a sudden love for watermelon gazpacho. Really, a gazpacho recipe of any variety was something I looked forward to. We ate watermelon gazpacho multiple times over the next few months, experimenting with gazpacho recipes to incorporate our favorite summer produce. After all, making gazpacho is so easy! Even for hot impatient pregnant women…
You simply load the blender with watermelon chunks, and various savory ingredients like garlic and onion, to offset the sweetness. Then puree the gazpacho recipe until it’s nice and smooth. Top each bowl with chunks of fresh fruits and veggies and a shaving of nutty asiago cheese.
Watermelon gazpacho is a cure-all for summer heat, and a feast for the senses. Try serving gazpacho with a loaf of crusty bread and a nice glass of white wine. Share This Recipe With Friends!
title: “Watermelon Gazpacho Recipe” ShowToc: true date: “2024-09-15” author: “Esther Jordan”
Watermelon Gazpacho has subtle notes of sweetness, spiciness, sourness, and a refreshing flavour of fresh herbs. Here are a few reasons to LOVE Gazpacho
minimal calories meal prep friendly no cooking involved vegan-friendly recipe requires only a blender wholesome and fulfilling possible gluten-free (skip bread)
I am sharing a flavoursome vegan and gluten-free watermelon gazpacho recipe I tasted years ago in Pondicherry in a French Cuisine-inspired restaurant called Villa Shanti.
Watermelon For Gazpacho
To make this gazpacho, you need fresh, ripe, red, and sweet-tasting watermelon. I would not recommend using frozen or canned watermelon as it will not give the desired taste. Do not add seeds or the skin of a watermelon. Use only the red pulp.
How To Make Gazpacho
Step 1: Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables. Step 2: Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. Step 3: Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds. Step 4: At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
Serving Suggestion
There are many delicious ways to serve watermelon gazpacho. Top it with finely chopped herbs (basil and mint), cucumber, and feta cheese. I like to keep it in the refrigerator for 1 – 2 hours to get chilled. Serve it with a bread slice on the side. You can store watermelon gazpacho for 2 days in the refrigerator. But I would recommend making it fresh. follow us on Youtube and Instagram for video recipes.
