Ingredients

  • 1/2 kg seedless watermelon
  • 1/2 kg tomatoes
  • 1/2 cucumber
  • 1 red capsicum (red pepper)
  • 1/2 green capsicum (green pepper)
  • 1 clove of garlic
  • 1/4 brown onion
  • 4 slices of bread
  • Water

Dressing ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons of vinegar (I use white wine vinegar infused with olive oil)
  • Salt
  • Water

Author of this recipe

Chef Orielo

Chef Orielo

Salad blogger / food writer

I love using vegetables in my kitchen, which has a marked Read more
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Traditional Andalusian gazpacho is a cold soup comprised ​​of tomato, cucumber, pepper, onion, garlic, olive oil, vinegar and a bit of bread to thicken it. Blended to your liking, and if desired, passed through a strainer so that it is completely liquid (although I like the texture that the diced vegetables offer).

But this time we will make the gazpacho a little bit special using the same ingredients from our authentic Andalusian gazpacho, but adding watermelon, which is rich in nutrients and fibre.

The result is a delicious and super refreshing watermelon gazpacho, perfect for hot summer days. I expect you will enjoy it because I honestly think it's terrific...

Below you have the step by step video recipe (in Spanish) and also where I show you a little trick to cut the watermelon :)

Preparation

  1. Cut the watermelon.
  2. Peel all the vegetables (except the green capsicum), including garlic and onion, and chop into small pieces. Set aside a bit of onion, cucumber and watermelon for garnish.
  3. Place all the vegetables (except watermelon) into a blender and blend together.
  4. Add the watermelon and blend a little more.
  5. Add the slices of bread (put less if you prefer thinner gazpacho).
  6. Add more water if desired.
  7. Put the salt, oil and vinegar and whisk everything together.
  8. Refrigerate 2 to 3 hours before serving.
  9. Cut the green capsicum, a little onion, and cucumber into small pieces. Make little balls with the watermelon that you have set aside.
  10. Toast some bread cubes in a pan with oil to make croutons (optional)
  11. Serve in bowls and garnish with the croutons, onion, cucumber, green capsicum, and watermelon balls.

Tips from the author

Long live the fresh produce from Almería!!! This recipe is a tribute to the fantastic fresh produce we have in my land, Almería (Andalucía) in the south of Spain.  And having worked in horticulture as head of marketing know perfectly well of the rigorous quality controls carried out from the seed to the supermarket. I feel completely secure – and lucky - to get to taste and experiment with the beautiful fruits and vegetables in Almeria. 

The whole preparation process is explained in the following video recipe.