📝 About This Recipe
A vibrant, contemporary twist on the Andalusian classic, this chilled soup replaces a portion of the traditional tomato base with crisp, sweet watermelon for a profile that is incredibly refreshing and complex. The natural sugars of the melon beautifully balance the acidity of Sherry vinegar and the savory punch of English cucumbers and red peppers. This raw dish is the ultimate celebration of peak summer produce, offering a cooling, sophisticated start to any warm-weather gathering.
🥗 Ingredients
The Soup Base
- 6 cups Seedless Watermelon (cubed and chilled)
- 1.5 lbs Roma or Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (peeled and seeded)
- 1 medium Red Bell Pepper (seeded and chopped)
- 1/2 Small Red Onion (peeled and roughly chopped)
- 2 pieces Garlic Cloves (smashed and peeled)
Seasoning and Emulsion
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 3 tablespoons Sherry Vinegar (or red wine vinegar)
- 1 tablespoon Fresh Lime Juice (for brightness)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Smoked Paprika (adds a subtle depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Feta Cheese (crumbled)
- 2 tablespoons Fresh Mint Leaves (chiffonade or small leaves)
- 1 small Jalapeño (finely minced, seeds removed for less heat)
- 1 handful Micro-greens (for an elegant finish)
👨🍳 Instructions
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1
Prepare your mise en place by dicing the watermelon, tomatoes, cucumber, and bell pepper. Set aside about 1/2 cup of finely diced watermelon and cucumber to use as a crunchy garnish later.
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2
In a high-speed blender, combine the larger portions of watermelon, tomatoes, cucumber, red bell pepper, red onion, and garlic cloves.
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3
Pulse the blender several times to break down the large chunks, then blend on medium-high for about 30-45 seconds until the mixture is mostly smooth but still retains a tiny bit of texture.
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4
With the blender running on low speed, slowly drizzle in the extra virgin olive oil. This creates a light emulsion that gives the soup a silky, luxurious mouthfeel.
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5
Add the Sherry vinegar, lime juice, kosher salt, smoked paprika, and black pepper to the blender.
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6
Pulse for another 5 seconds to incorporate the seasonings. Taste the soup—it should be a perfect balance of sweet, salty, and acidic. Adjust vinegar or salt if necessary.
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7
For a truly refined, restaurant-quality texture, pour the mixture through a coarse mesh strainer into a large glass bowl, pressing down on the solids. For a more rustic, hearty soup, skip this step.
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8
Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours. This is crucial as the flavors need time to marry and the soup must be served ice-cold.
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9
While the soup chills, prepare your garnishes: crumble the feta, slice the mint, and mince the jalapeño.
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10
Once thoroughly chilled, give the gazpacho a quick stir as some natural separation may have occurred.
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11
Ladle the gazpacho into chilled bowls or wide-rimmed glass tumblers.
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12
Top each serving with a spoonful of the reserved diced watermelon and cucumber, a sprinkle of feta, minced jalapeño, and a few mint leaves.
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13
Finish with a final, tiny drizzle of olive oil and a crack of black pepper. Serve immediately while the temperature is at its most refreshing.
💡 Chef's Tips
Always use a seedless watermelon to avoid the bitterness of black seeds and the hassle of straining them. If your tomatoes aren't perfectly ripe, add a teaspoon of honey or agave to mimic that natural summer sweetness. For the best emulsion, use a high-quality Spanish olive oil; its peppery finish complements the melon beautifully. Don't rush the chilling process—gazpacho is significantly better when the flavors have had at least 2-4 hours to develop in the cold. If you prefer a spicier kick, leave some seeds in the jalapeño garnish or add a dash of hot sauce to the blender.
🍽️ Serving Suggestions
Pair with grilled sourdough bread rubbed with a raw garlic clove for a satisfying crunch. Serve alongside a crisp, chilled Rosé or a dry Vinho Verde to complement the fruit notes. This soup makes an excellent passed appetizer when served in small chilled shot glasses. Accompany with a side of grilled shrimp skewers seasoned with lime and chili. A simple arugula salad with lemon vinaigrette provides a nice peppery contrast to the soup's sweetness.