Watermelon Gazpacho with a Yogurt and Beetroot Drizzle
Watermelon gazpacho summons the very essence of summer. It’s a delicious cold soup that combines refreshing watermelon with tomatoes and veggies and a little seasoning to provide a flavorsome balance between sweet and savory.
Authentic gazpacho recipes hail from the Andalusia region and nowadays, you’ll find this healthy chilled summer soup all over Spain. Watermelon gazpacho is the perfect cold starter dish to cool down on a hot summer’s day.
Easy Recipe | Cold Soup | Mediterranean Recipe | Mediterranean Diet | Tapas Recipe | Starter | Easy Tapas Recipe | Healthy Recipe | Dairy-Free | Gluten-free | Keto Diet-Friendly
Serving:
Tapas for 4
Ready in:
1 hour, 5 mins
Skill level:
Very easy
Serve with:
Fresh bread
What you’ll need to make watermelon gazpacho
(Serves 4 people as a tapas)
Watermelon gazpacho ingredients
- 14oz/400g seedless watermelon
- 2 tomatoes
- ½ cucumber, peeled
- ½ red onion
- 2 small garlic cloves, minced
- 10 fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon sea salt
- Pinch of cracked black pepper
For the yogurt and beetroot drizzle
- 1 tablespoon of extra virgin olive oil
- 1 small cooked beetroot, diced into small cubes
- 2 heaped tablespoons of natural yogurt
Equipment needed
- A food processor or blender
- A fine sieve (optional)
About this Recipe
One of the best things about gazpacho recipes is they’re super easy to make and don’t require any cooking! They can be whipped up with around 5 minutes worth of prep time.
All you need is a food processor and some fresh ingredients and you’re good to go!
Getting the flavor balance between sweet and savory can be achieved with seasoning and experimenting with other ingredients you add. Be sure to experiment with the amount of mint, garlic, and salt you add to find the perfect measure.
This watermelon gazpacho recipe balances the soft sweet watermelon flavors with a strong savory kick from the tomato, garlic, and onion. We’ve added a little mint to give a touch of freshness.
For the best results, always chill any gazpacho recipe for at least an hour before serving. This gives the flavors time to infuse.
How to make watermelon gazpacho
Making any type of gazpacho is super easy and requires no cooking. Here’s a quick summary for how to make watermelon gazpacho;
- First, prepare your ingredients and add them all to a blender or food processor.
- Buzz for a few minutes and then pour the mixture through a fine sieve to remove the lumps.
- Buzz again for another minute or two, then refrigerate your gazpacho for at least an hour before serving.
Watermelon Gazpacho with a yogurt and beetroot drizzle
Equipment
- 1 food processor or blender
- 1 fine seive (optional)
Ingredients
Watermelon gazpacho ingredients
- 14 oz/400g seedless watermelon
- 2 to matoes
- ½ cucumber peeled
- ½ red onion
- 2 small garlic cloves minced
- 10 fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon sea salt
- Pinch of cracked black pepper
For the yogurt and beetroot drizzle
- 1 tablespoon of extra virgin olive oil
- 1 small cooked beetroot diced into small cubes
- 2 heaped tablespoons of natural yogurt
Instructions
For the watermelon gazpacho
- Put a few pieces of cucumber, some mint, and some watermelon aside for garnish.14 oz/400g seedless watermelon, 2 to matoes, ½ cucumber, ½ red onion, 2 small garlic cloves, 10 fresh mint leaves, 2 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, ½ teaspoon sea salt, Pinch of cracked black pepper
- Add all ingredients to a blender and buzz for 3 minutes or until you’ve got a puree.
- Run through a fine sieve and then puree again for another minute.Season to taste with some salt and pepper.Refrigerate ingredients for at least one hour in a sealed container until chilled.
For the beetroot drizzle
- Add the beetroot, olive oil, and yogurt into a blender or nutribullet and buzz for 2 minutes.1 tablespoon of extra virgin olive oil, 1 small cooked beetroot, 2 heaped tablespoons of natural yogurt
To serve
- Pour the watermelon gazpacho into a serving bowl.
- Use a tablespoon to drizzle some of the beetroot drizzle over the gazpacho.
- Garnish with a few sprigs of mint, some diced melon, and thin slices of cucumber.
Video
Notes
Storage;
Gazpacho will store in the fridge for up to 2 days. Use an air-tight container.Watermelon Gazpacho – Preparation Tips and FAQs
Is gazpacho easy to make?
Yes, gazpacho is very easy to make and all you need is a food processor or blender and a fine sieve. There is no cooking required to make gazpacho.
- Prep time: 5 minutes
- Cook time: none
- Chilling time: 1 hour
- Total time: 1 hour, 5 minutes
What to serve with gazpacho?
Any gazpacho can be drunk as a cold soup on its own without garnishing. Alternatively, serve your gazpacho as a cold soup along with a few slices of toasted bread.
Is gazpacho served hot or cold?
Traditionally, gazpacho is a refreshing cold soup and is always served chilled. For best results, always chill your gazpacho for 1 hour before serving.
Is gazpacho soup healthy?
Gazpacho is loaded with raw fruit and vegetables that make it super healthy. You’ll find plenty of essential vitamins and nutrients in each serving, including;
- Vitamin A, B5, C, and E
- Potassium
Watermelon is also very low in calories, has no fat, and is low in protein.
Is gazpacho vegan?
This watermelon gazpacho recipe is vegan friendly if you leave out the yogurt and beetroot drizzle or replace the natural yogurt with a vegan-friendly substitute. It’s also gluten-free and ideal when on the Paleo diet plan.
Where does gazpacho originate?
Gazpacho is an ancient dish that was first mentioned in Roman and Greek literature. It was brought to Spain around the 16th century. Nowadays, it is found all over Spain but has historic roots in the Andalusia region of Spain.