Watermelon may seem like an unexpected ingredient in gazpacho, but its natural sweetness and high water content make it a perfect match for this chilled summer soup. Blended with ripe tomatoes, cucumber, sherry vinegar and a touch of smoked paprika, it creates a refreshing balance of sweet and savory flavors. The sherry vinegar brightens the soup, while the smoked paprika adds subtle depth and complexity.
This no-cook recipe comes together in minutes and showcases some of summer’s best produce. The velvety texture of the blended watermelon and tomatoes is complemented by a garnish of diced watermelon or cucumber, adding freshness and a welcome contrast in texture. Served well chilled with a drizzle of olive oil and a pinch of sea salt, it’s an elegant starter for a summer dinner or a light lunch on a warm afternoon.
Ingredients
- 3 cups cubed seedless watermelon
- 1 large beefsteak tomato-chopped or a heaping cup of cherry or grape tomatoes
- 2 Persian cucumbers or 1/2 of an English cucumber
- 1/4 teaspoon smoked paprika
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- small cubes of watermelon for garnish
- Splash of extra-virgin olive oil for garnish
- Pinch of sea salt optional
Instructions
- Combine the watermelon, tomatoes, cucumber and smoked paprika in a food processor or high-speed blender. Process until nearly smooth. Add the olive oil, vinegar, salt and pepper and blend until smooth. Taste and adjust the seasoning as needed.
- Chill for at least 1 hour or overnight to allow the flavors to meld. Taste and adjust the seasoning again before serving. Ladle into bowls and garnish with diced watermelon, a drizzle of olive oil and a pinch of sea salt. Serve well chilled.
