Watermelon And Tomato Gazpacho Soup Recipe

This salty, tangy, and slightly sweet watermelon and tomato gazpacho soup is a refreshing and delicious summer dish perfect for hot days. The chilled soup is a modern twist on the traditional Spanish gazpacho, a cold soup made with tomatoes, cucumbers, peppers, and bread. Gazpacho has been a popular dish in Spain for centuries, sprouting countless variations.

According to Ksenia Prints of At the Immigrant's Table, the origins of gazpacho can be traced back to the Moors who ruled over Spain in the 8th century. The Moors brought a dish called ajo blanco, a soup made with bread, almonds, garlic, and olive oil. Over time, the dish evolved to include tomatoes and other vegetables, becoming the gazpacho we know today.

Watermelon and tomato gazpacho soup is a creative and refreshing take on this classic dish, and it's a great way to use ripe summer produce. The watermelon adds a juicy, flavorful quality to the soup that balances out the tomatoes' acidity and doesn't dilute the concoction like water would. The resulting dish is a balanced celebration of summer produce, familiar Italian flavors, and the refreshing sweetness of watermelon.

Watermelon and tomato gazpacho is a refreshing summer soup that combines the sweetness of watermelon with the tanginess of tomatoes.

To make this dish, you will need fresh bell peppers, tomatoes, watermelon, cucumber, an onion (or shallot), garlic, and olive oil. You can also add other ingredients for garnish, such as fresh basil or croutons. If you're making this soup out of the summer season, when tomatoes are at their peak, feel free to use your favorite brand of canned tomatoes.

To make watermelon and tomato gazpacho, gather tomatoes, watermelon, cucumber, red onion, and garlic.

Wash and chop the vegetables and fruit into small pieces. Mince the garlic and chop the onion finely. Once all the ingredients are prepped, you can move on to the next step. If you're using canned tomatoes, drain them before adding to the soup. "I don't like the flavor of the canned tomato liquid when added to the gazpacho; it can taste a bit metallic," says Prints. "I preferred to control the flavor of the soup with the watermelon and the tomatoes themselves."

Combine all the ingredients in a blender or food processor. Blend until smooth, adding more water or olive oil to reach your desired consistency. "I prefer water as this is a light summer soup and water serves to make it even lighter," says Prints. "If someone wants a more 'chunky' texture and they're not going to blend the whole thing until it's smooth, then oil works better to bind the soup." 

Taste and adjust seasoning as needed. Then, transfer the soup to the refrigerator to chill for at least 2 hours. This helps all the flavors mellow and blend.

Before serving, give the soup a good stir. Ladle it into bowls and garnish with shaved or cubed cucumbers (skin-on, please), fresh basil, croutons, salt, and pepper. Serve cold, and enjoy!

Watermelon and tomato gazpacho is a perfect summer dish that is light, refreshing, and easy to make. It's a great way to use ripe summer produce and impress your family and friends with your cooking skills.