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A small ceramic bowl sits filled with water melon gazpacho that has been garnished with a few sprigs of mint

Watermelon Gazpacho with a yogurt and beetroot drizzle

Byron
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.
5 from 6 votes
Prep Time 5 minutes
Cook Time 0 minutes
chilling time: 1 hour
Total Time 1 hour 5 minutes
Course appertizer, cold soup, Soup, starter, tapas
Cuisine American, Authentic Spanish recipe, spanish
Servings 4 tapas
Calories 198 kcal

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
    a large piece of watermelon is being sliced on a wooden chopping board
  • Add all ingredients to a blender and buzz for 3 minutes or until you’ve got a puree.
    INgredients for watermelon gazpacho are laid out on a marble countertop
  • 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.
    ingredients for watermelon gazzpacho being blended

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
    ingredients for beetroot and yogurt drizzle are being added to a food processor

To serve

  • Pour the watermelon gazpacho into a serving bowl.
    A small ceramic bowl sits filled with water melon gazpacho that has been garnished with a few sprigs of mint
  • Use a tablespoon to drizzle some of the beetroot drizzle over the gazpacho.
    A small ceramic bowl sits filled with water melon gazpacho that has been garnished with a few sprigs of mint
  • Garnish with a few sprigs of mint, some diced melon, and thin slices of cucumber.
    A small ceramic bowl sits filled with water melon gazpacho that has been garnished with a few sprigs of mint

Video

Notes

Storage;

Gazpacho will store in the fridge for up to 2 days. Use an air-tight container. 

Nutrition

Serving: 120gCalories: 198kcalCarbohydrates: 19.4gProtein: 4.5gFat: 12.6gSaturated Fat: 1.6gSodium: 260mgPotassium: 434mgFiber: 2.3gSugar: 11gCalcium: 35mgIron: 1mg
Keyword 10-minute recipe, easy recipe, easy to make, gazpacho, healthy, Keto-friendly, mediterranean, mediterranean cuisine, mediterranean soup, paleo-friendly, watermelon