Watermelon Tomato Gazpacho




Like this recipe? Share it!

This popular soup from the Andalusian area of Spain, mostly known, now for being served cold, has many different influences from Greece and Rome, but also from the Moor’s and Arab culture. The original soup was blended stale bread, olive oil and garlic, with water or vinegar and pounded together in a mortar. Local vegetables and almonds were added later.

Gazpacho evolved into different varieties, the most popular is a tomato-based variety, served cold. It’s served heated in certain regions of Spain. Now Gazpacho has become a generic term for a cold soup that has a vegetable or fruit base or both, with spices from the original recipe.


  • 1-(5) lb. watermelon, peeled and cut into:
  • 4 cups roughly chopped
  • plus 6 cups diced (1/4”)
  • 2 cups Pomi brand diced tomatoes, drained 
  • 1 cucumber peeled, seeded and diced ¼”
  • 1⁄2 red bell pepper, seeded and diced ¼”
  • 3 TB finely diced red onion, plus more to taste
  • 3 TB finely chopped basil
  • 3 TB finely chopped mint
  • 1 tsp. finely grated lime zest
  • 1⁄4 cup freshly squeezed lime juice, plus more to taste 
  • 2 tsp. minced ginger
  • 1 tsp minced serrano or more to taste
  • 1 tsp. Kosher salt, or more to taste (optional)


1- Place the 4 cups of the roughly chopped watermelon in a high speed blender, and puree on high for 30 seconds, or until completely liquefied. Pour into a large bowl.

2- Add the 6 cups of ¼” diced watermelon and all the remaining ingredients to the bowl of pureed watermelon. Stir to combine. Taste and add more lime juice, onion, chile and/or salt to please your palate. 

3- Cover and chill in the refrigerator for at least 3 hours, but 24 hours is ideal to meld the flavors.  

Notify of
Inline Feedbacks
View all comments