📝 About This Recipe
A vibrant, modern twist on the classic Spanish Andalusian soup, this recipe swaps a portion of the traditional tomatoes for succulent, sweet watermelon. The result is an incredibly refreshing balance of sugary fruit, acidic lime, and savory garden aromatics that dance on the palate. Perfect for sweltering summer afternoons, this chilled soup is as visually stunning as it is revitalizing, offering a sophisticated harmony of sweet and heat.
🥗 Ingredients
The Soup Base
- 6 cups Seedless Watermelon (cubed and chilled)
- 1.5 pounds Heirloom Tomatoes (ripe, cored and roughly chopped)
- 1 English Cucumber (peeled and chopped)
- 1 Red Bell Pepper (seeded and diced)
- 1 large Shallot (minced)
- 1 small Garlic Clove (grated or smashed)
Seasonings & Brighteners
- 1/4 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Sherry Vinegar (or red wine vinegar)
- 1 tablespoon Fresh Lime Juice (freshly squeezed)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 Jalapeño (seeded and minced for gentle heat)
For Garnish
- 1/4 cup Fresh Mint Leaves (chiffonade)
- 1/2 cup Feta Cheese (crumbled)
- 1 handful Micro-greens (for decoration)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the watermelon by removing the rind and cutting the flesh into 1-inch cubes. Measure out 6 cups, ensuring any stray seeds are removed.
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2
Reserve 1/2 cup of the finely diced watermelon, 1/4 cup of the diced cucumber, and 1/4 cup of the diced bell pepper in a small bowl; cover and refrigerate these for use as a crunchy garnish later.
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3
In a high-speed blender, combine the remaining watermelon cubes, chopped heirloom tomatoes, cucumber, and red bell pepper.
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4
Add the minced shallot, garlic, and jalapeño to the blender. The garlic should be small to avoid overpowering the delicate fruit flavors.
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5
Pulse the mixture several times until the ingredients are broken down, then blend on high for 30-60 seconds until completely smooth and emulsified.
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6
While the blender is running on low speed, slowly drizzle in the extra virgin olive oil. This creates a creamy texture and a beautiful orange-pink hue.
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7
Add the sherry vinegar, lime juice, sea salt, and smoked paprika. Pulse once more to incorporate.
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8
Taste the soup. Depending on the sweetness of your watermelon, you may want an extra splash of vinegar or a pinch more salt to balance the flavors.
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9
Pour the gazpacho into a large glass pitcher or bowl. Cover tightly and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavors to marry and the soup to become ice-cold.
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10
When ready to serve, give the gazpacho a vigorous stir as it may have settled slightly.
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11
Ladle the chilled soup into chilled bowls or glass tumblers.
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12
Top each serving with a spoonful of the reserved diced vegetables, a sprinkle of crumbled feta, fresh mint, and a final crack of black pepper.
💡 Chef's Tips
For the best texture, use a high-speed blender to ensure the tomato skins and pepper fibers are completely pulverized. If your watermelon isn't at peak sweetness, add a teaspoon of honey or agave nectar to help round out the acidity. Always serve this soup ice-cold; placing your serving bowls in the freezer for 10 minutes before serving makes a world of difference. If you prefer a perfectly silky consistency, pass the blended mixture through a fine-mesh sieve before chilling. Don't skip the sherry vinegar; its complex, nutty acidity is what makes a gazpacho taste authentic.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Rosé or a dry Albariño. Serve alongside toasted sourdough slices rubbed with a raw garlic clove and drizzled with olive oil. Accompany with grilled shrimp skewers seasoned with lemon and chili. For a light lunch, serve with a side of salty Marcona almonds and green olives. Top with a few drops of basil-infused oil for an extra layer of herbal aroma.