Tomato and Watermelon Gazpacho

Name: Tomato and Watermelon Gazpacho
Prep time: 20 min
Total time: 20 min
Cuisine: Spain
Ingredients: 800 g of tomatoes; 400 g of watermelon (flesh, seedless); 150 g of cucumbers; 50 g of red onion; 1 garlic cloves; 30 ml of extra virgin olive oil; 15 ml of balsamic vinegar; 15 ml of lemon juice; 1 pinch of salt; 1 pinch of pepper; 10 g of basil (fresh)

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A fresh, light gazpacho combining the sweetness of watermelon, the freshness of cucumber and the intensity of tomatoes. A summer appetizer full of flavor, ideal for hot days.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 2 h
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Goes well with

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As a main

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For dessert

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To drink

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Nutrition facts

per serving · estimate

145kcal

Protein2 g5%
Carbs19 g52%
Fat7 g43%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more intense flavor, let the gazpacho rest in the refrigerator for at least 4 hours, or even overnight. Serve it with ice cubes for maximum chill.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in airtight containers. Thaw in the refrigerator.

Storage : How long does it keep?

Keeps 3 to 4 days max in a bottle or airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Develops the flavors. Keep chilled.

Reheating : How do you reheat it?

Do not reheat. Eat chilled.

Variations

Garnish with diced watermelon and basil leaves.
Add a few ice cubes just before serving.
Adjust the seasoning after tasting.

Mistakes to avoid

Blending the basil for too long: a few short pulses are enough.
Serving without the chilling time: allow at least 2 hours.
Forgetting to remove the watermelon seeds.

Frequently asked questions

How do you make the gazpacho?

Wash and cut the tomatoes, peel the cucumber, onion and garlic, add the diced watermelon to the blender with the olive oil, balsamic, lemon, salt and pepper, then blend.

How long should you blend it?

Blend for several minutes until perfectly smooth and uniform, then add the basil leaves and give a few short pulses to preserve their freshness.

How long should the gazpacho chill?

Pour it into a large bowl or pitcher, cover and refrigerate for at least 2 hours so it is nice and cold, before dividing it among bowls or small glasses.

How do you serve the gazpacho?

Divide it among bowls or small glasses, garnish with diced watermelon and basil, and add a few ice cubes just before serving for a refreshingly cold summer appetizer.