This cold soup is a revelation ‘Gazpazcho de Sandia’ Watermelon Gazpacho! Unlike the vast majority of the recipes on The Garlic Gob I only started to make this dish a few years ago upon our arrival to Austin. The summers here are so hot and the fruit and vegetables are so ripe, full of flavor and cheap that they go hand in hand in summer. No cooking required. The watermelons here in Texas are huge, (well, they do say everything is bigger here) juicy, sweet and such a giveaway that they cannot be resisted! This cold soup is the most refreshing and nutritious way to cool down in the searing summer heat. Watermelon Gazpacho is sweet and refreshing with watermelon, tomatoes and cucumber and has a pleasant savory edge with the addition of garlic and  pepper. This is the very best recipe to serve any cold soup novices, especially kids! They love it! Serve ‘Gazpacho de Sandia’ very cold in a glass with a straw inside around the pool or for the little people. Or dice up cucumber and watermelon into very small cubes to place on top and serve in a bowl with a drizzle of extra virgin olive oil for an elegant appetizer, lunch or light supper. Makes lots as this goes down fast!

Watermelon Gazpacho

Watermelon Gazpacho

  • Cook Time: 15 min to prep 4 hrs to chill
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1.5 lbs watermelon
  • 0.75 lbs tomatoes
  • 1/2 cucumber 
  • 1/2 red pepper
  • 1 small clove garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp wine vinegar (I use sherry)
  • Salt to taste 
  • To Serve:
  • 1/2 cucumber (de-seeded) finely diced 
  • 1 cup of watermelon (de-seeded) finely diced 
  1. Instructions
  2. Start by washing and peeling the cucumber, chop in half and remove seeds.
  3. Wash and de-seed pepper and cut into quarters.
  4. Peel garlic clove.
  5. Wash and chop up the tomatoes ensuring to discard the top hard core.
  6. Place all the above vegetables in a blender and blend on high for 3 minutes or until the mixture is fairly smooth.
  7. Now remove skin and chop up the watermelon. Try to remove big black seeds.
  8. Add the watermelon to the mixture and blend on high for 3 minutes or so.
  9. Grab a strainer and strain mixture into a bowl to completely remove all tomato and watermelon seeds.
  10. Place strained mixture back into the blender and add the oil, vinegar and salt. Blend on high for 2 minutes.
  11. Place in a serving jug and chill for at least 4 hours.
  12. Serve in a glass, or if in bowl top with finely diced cucumber, watermelon and a drizzle of oil.
  13. Enjoy!

Top Tips

  • If you prefer the soup thicker and more dense then soak around 1 cup of day old bread (baguette bread) with crusts removed in the watermelon mixture for 5 minutes before blending for the final time.

Watermelon Gazpacho – Gazpacho de Sandia

Refreshing, light, super simple and quick to prepare ‘Gazpacho de Sandia’ Watermelon Gazpacho. Sweet with a savory edge, juicy, smooth and cooling, and an all round crowd-pleaser. An essential summer dish that is repeated over and over in my kitchen!