How do you store watermelon gazpacho?

Store the gazpacho for a maximum of 2 days in an airtight container in the refrigerator. Make sure the soup is well chilled before serving. Add the garnishes just before serving to maintain freshness and texture. Freezer: Although it is possible to freeze gazpacho, the texture of the soup may change after thawing due to the high water content of the watermelon. If you decide to freeze it, do so in an airtight container and consume it within 1 month. Let the gazpacho thaw in the refrigerator and blend it again before serving to improve the texture. Also, add the garnishes only after thawing and just before serving.

What exactly is gazpacho?

Gazpacho is a traditional Spanish dish originating from Andalusia, which is best described as a type of cold soup made from raw, blended vegetables. Instead of cooking the ingredients, you simply blend fresh summer produce like tomatoes, cucumber, and bell peppers, and serve it chilled. It is incredibly healthy and perfect for hot summer days!

Which tomatoes are best for watermelon gazpacho?

Opt for large, ripe beefsteak tomatoes or flavorful vine tomatoes. Since the gazpacho is blended raw and then strained, you want tomatoes that are extra juicy with plenty of flesh. The riper the tomatoes, the richer and sweeter your cold soup will taste.

Watermelon gazpacho

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15min + 2h cooling time

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Easy

Wonderfully refreshing, super quick to make, and an absolute flavor bomb: this watermelon gazpacho is my ultimate summer favorite! When temperatures soar, we all crave light, fresh, and vibrant meals. This classic recipe with a fruity twist is the perfect answer. It’s a type of soup, but one that is served ice-cold and packed with crisp summer vitamins. Easy peasy to whip up, it is a guaranteed crowd-pleaser for your friends and family!

By the way, did you know that you can also make this kind of cold soup with other varieties of melon? A honeydew or cantaloupe melon gazpacho is just as surprising and deliciously sweet!

Ingredients

What do you need?

Quantity: 4P

Gazpacho
0.5 cucumber
1 red pointed pepper
800 g watermelon flesh without skin or seeds
3 beefsteak tomatoes
1 red onion
2 cloves of garlic
1 tablespoon balsamic cream
1 tablespoon tomato paste
1 chili pepper or more to taste
1 teaspoon sea salt
4 tablespoons olive oil

Garnish
2 handfuls of pistachios, roughly chopped
1 handful of basil leaves
1 container of watercress
0.5 red onion, thinly sliced
olive oil
balsamic cream

0.5 cucumber
1 red pointed pepper
800 g watermelon flesh without skin or seeds
3 beefsteak tomatoes
1 red onion
2 cloves of garlic
1 tablespoon balsamic cream
1 tablespoon tomato paste
1 chili pepper or more to taste
1 teaspoon sea salt
4 tablespoons olive oil

2 handfuls of pistachios, roughly chopped
1 handful of basil leaves
1 container of watercress
0.5 red onion, thinly sliced
olive oil
balsamic cream

Preparation method

How do you make this?

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Peel the cucumber. Remove the seeds from the bell pepper and put all other ingredients for the gazpacho in a blender. Blend until smooth, taste and season if necessary, and strain. Refrigerate for at least 2 hours to chill well.

Serve in chilled deep plates. Finish with the garnishes, a few drops of olive oil, and balsamic cream.