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Watermelon Tomato Gazpacho
Watermelon tomato gazpacho is a light chilled soup balancing sweet fruit with ripe tomato, pepper and vinegar. It is more fluid than bread-thickened gazpacho. Basil and optional chilli keep the flavour fresh and savoury.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use seedless watermelon flesh and remove any remaining hard seeds. Wash tomatoes and vegetables well. Fruit sweetness varies, so measure vinegar but reserve final judgment until the soup is cold.
Blend the prepared fruit and vegetables with oil and vinegar as directed. Chill promptly and taste at serving temperature. Add optional chilli gradually rather than allowing heat to hide weak tomato flavour.
An overly sweet soup needs a better tomato-to-fruit balance or a small acid adjustment. Excess water should not be added automatically because watermelon already contributes abundant liquid. Stir before serving if separation occurs.
About This Recipe
Watermelon tomato gazpacho is a light chilled soup balancing sweet fruit with ripe tomato, pepper and vinegar. It is more fluid than bread-thickened gazpacho. Basil and optional chilli keep the flavour fresh and savoury.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Immersion blender or blender approved for the liquid temperature
- ✓ Fine sieve
- ✓ Shallow cooling containers
- ✓ Ice bath if starting with cooked soup
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Chill fruit and vegetables and reserve neat watermelon and cucumber dice.
- Blend remaining watermelon, tomato, cucumber, pepper, onion and chilli.
- Add sherry vinegar, then stream in olive oil while blending briefly.
- Pass through a medium sieve, retaining a little pulp so it is not watery juice.
- Season with enough salt and vinegar to control sweetness and chill for 90 minutes.
- Stir before serving and garnish with reserved dice and basil.
Chef Notes & Tips
Keep more tomato than watermelon to prevent a dessert-like result. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling.
Ingredient choices: Use seedless watermelon flesh and remove any remaining hard seeds. Wash tomatoes and vegetables well. Fruit sweetness varies, so measure vinegar but reserve final judgment until the soup is cold.
Cooking control: Blend the prepared fruit and vegetables with oil and vinegar as directed. Chill promptly and taste at serving temperature. Add optional chilli gradually rather than allowing heat to hide weak tomato flavour.
If something goes wrong: An overly sweet soup needs a better tomato-to-fruit balance or a small acid adjustment. Excess water should not be added automatically because watermelon already contributes abundant liquid. Stir before serving if separation occurs.
Ingredient Substitutions
- ↔ Mint may replace basil; red-wine vinegar can replace sherry vinegar.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.
Serving & Plating
Serve well chilled with small basil leaves or a neat dice of ingredients reserved from the batch. Keep refrigerated until needed.
Storage
Chill promptly and store covered at 4°C or below for up to 2 days. Keep cold until serving; do not leave it at room temperature for more than 2 hours. Follow an earlier dairy or packaged-ingredient use-by date if applicable.
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