Watermelon Gazpacho

Name: Watermelon Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 5 cups (750 g) of diced watermelon; 1/2 English cucumber, peeled and sliced into rounds; 2 ripe tomatoes, cut into quarters; 1/3 cup (40 g) diced red onion; 1 garlic clove; 3 tablespoons (45 ml) red wine vinegar; 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) salt; Pepper, to taste; 1 cup (60 g) of homemade or shop-bought croutons; 1/2 cup (75 g) diced watermelon; ½ cup (20 g) finely chopped fresh mint; Olive oil drizzle; Hot Chili Flakes

This watermelon gazpacho is the perfect summer starter! Refreshing and incredibly thirst-quenching, it’s ideal for hot days. The watermelon adds a subtle hint of sweetness that goes wonderfully with the tomatoes, cucumber, red wine vinegar and olive oil.

I love serving it as a starter when I have guests over, but also in small glasses as an aperitif. Topped with crispy croutons, watermelon cubes, fresh mint and a drizzle of olive oil, this recipe is as beautiful as it is delicious.

Servings: 4 to 6
Preparation time: 20 minutes

See the recipe

Good to know

The riper your watermelon and tomatoes are, the more flavourful your gazpacho will be. This recipe really showcases seasonal ingredients.
Leave the gazpacho to chill in the refrigerator for at least one hour before serving. This gives the flavours time to develop fully and makes it even more refreshing.

Frequently asked questions

Yes, it actually tastes even better after sitting in the refrigerator for a few hours. You can prepare it up to 24 hours in advance.

This is not recommended. The texture of watermelon and tomatoes changes after thawing, which makes the gazpacho watery.

Yes! Fresh basil is a great alternative that produces an equally summery result.

Ingredients

Gazpacho

5 cups (750 g) of diced watermelon
1/2 English cucumber, peeled and sliced into rounds
2 ripe tomatoes, cut into quarters
1/3 cup (40 g) diced red onion
1 garlic clove
3 tablespoons (45 ml) red wine vinegar
3 tablespoons (45 ml) olive oil
1 teaspoon (5 ml) salt
Pepper, to taste

Garnish

1 cup (60 g) of homemade or shop-bought croutons
1/2 cup (75 g) diced watermelon
½ cup (20 g) finely chopped fresh mint
Olive oil drizzle
Hot Chili Flakes

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Preparation

Gazpacho

Blend all the gazpacho ingredients together in a blender until smooth.
Serve with toppings.