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Watermelon Gazpacho

Watermelon Gazpacho

I first tried Watermelon Gazpacho at sEb L’Artisan Culinaire during a trip to Mont Tremblant in 2020. Then I came across a similar mango version at Boulevard restaurant in Vancouver in 2021, and the wheels started turning. I’m usually not a huge fan of “cold” soups, but these fruit and tomato flavour combinations really worked well, so some recipe development necessarily followed.
The result has been a light, yet bold, gazpacho that bursts with flavour. I’d say that this might be the perfect summer soup, but is also versatile enough to be showcased at any time of the year.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Soup
Cuisine: Spanish
Calories: 59
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups watermelon de-seeded + cubed
  • 6 tomatoes chopped
  • 1 cucumber peeled + chopped
  • 1/2 cup celery chopped
  • 1/4 cup fresh basil trimmed
  • 2 cloves garlic minced
  • 1 lemon juice + zest
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper freshly ground

Equipment

  • blender or food processor
  • citrus juicer
  • microplane
  • peeler
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. De-seed and cube watermelon, chop tomatoes and celery, peel and chop cucumber, juice and zest lemon, peel and mince garlic, trim basil, measure and separate all ingredients.
Cooking + Assembly
  1. Place all ingredients in a blender or food processor and pulse/blend until smooth, adding small amounts of water if the consistency becomes too thick.
  2. Drizzle with a small amount of olive oil before serving.

Notes

  • Try substituting the watermelon with other seasonal fruits, such as strawberries, peaches, or mango, for more interesting flavours.