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Spanish Watermelon and Tomato Gazpacho

Gazpacho is a cold soup made of raw vegetables and fruits. It is widely eaten in Spain during summers. Raw vegetables and fruits are added to a liquidizer along with toasted bread till desired consistency is achieved. Toasted bread crumbs give gazpacho its body, else it becomes watery.

Since cold soups retain nutrients of raw vegetables and fruits, they are healthier than hot soups. Plus there's hardly any effort required. Gazpacho can be made in numerous ways suiting the palate by making variation in spices, vegetables and fruits. Often, vegetables like bell peppers and tomatoes are charred for a smoky flavour in the soup.

This is the first time I have tried Gazpacho and was totally blown away by the incredible flavours. Summer essentials watermelon and tomato emulsified with extra virgin olive oil gives out such a beautiful orange colour. I was expecting the colour to be red or pinkish but when it turned orange, I was more than happy. Key here is to chill the soup for an hour in refrigerator to allow flavours to develop. If you have never tried gazpacho before, give it a try. Its very refreshing and delicious. Its something you have never had before!

I love adding mint in gazpacho for a summery feel but you can even add basil or a medley of herbs. Special accolades to crumbs of feta cheese which is added at the end as a granish. It does more than just being a garnish and makes this creamy cold soup even more appetizing.

Though watermelon is my brother's favourite fruit, I have never liked it too much. Grown up me knows how important it is to eat seasonal food for proper nourishment. Watermelon mostly has water and hydrates body during excruciating summer weather. One of my all favourite salads now is Watermelon and feta cheese salad. I have it atleast twice a week during summer.

Chilled creamy and nourishing gazpacho (Cold soup) made with watermelon and season's ripe tomatoes.

Type- Soup/Appetizer
Diet- Vegetarian
Serving- 2-3


3 cups chopped watermelon
1 cup chopped Tomato
1 cup toasted bread crumbs
2 Tbsp extra virgin olive oil
1/2 Tsp black pepper powder
Juice of 1 lemon
salt to taste
1/2 Tsp tobasco


For making breadcrumbs, roughly chop 2 slices of brown bread and blitz in a processor.

Add 1 Tsp olive oil in a pan and toast bread crumbs till slightly crunchy. Remove from heat and let it cool down.

Add watermelon and tomato in a liquidizer along with bread crumbs, salt, pepper, Tobasco, olive oil and lemon juice.

Blend till watermelon and tomatoes are puréed and desired consistency is achieved.

Empty in a jar or a glass bowl. Add few cubes of ice. Cover with cling and refrigerate for an hour.

Serve cold with extra drizzle of olive oil, crumbs of feta cheese and fresh mint.

If you try this cold soup, take a picture and tag me as #fascinatingfoodworld on Instagram and #nishbes on Twitter.

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Incase you are looking for more summery recipes, try these

Mango and cream cheese ice cream

Thai iced tea