This watermelon gazpacho is my fresh take on the classic Spanish soup. It is a soup that simply screams summer. It is loaded with the season’s bounty and a lovely hint of chili and spicy ginger is perfectly balanced by the addition of sweet and juicy watermelon, another summer staple.
THE CLASSIC GAZPACHO
The trick to a great Gazpacho is to balance it all and not let any one ingredient dominate. When you take a sip you shouldn’t be thinking “now that’s a good tomato soup” or “that’s quite the cucumber soup!” What you should be thinking is “wow! This is the taste of summer!” And that is exactly what this soup accomplishes.
A classic gazpacho is usually made up of blended raw tomatoes, cucumber, red pepper, onion, garlic, olive oil, red wine vinegar, and stale bread with the crust removed. Sometimes a cook will add cumin and/or smoked paprika and sometimes fresh herbs. To be honest I find the classic a little wanting and also a bit heavy to be a light meal on a hot summer day. This is due to the bread that is usually added as a thickener. I prefer to serve the bread on the side. This 2-minute garlic bread is the perfect match.
MY TAKE
Those of you who know me are familiar with my love of fusion flavors. This watermelon gazpacho is a perfect example of this. Instead of settling for the usual suspects I give a nod to Asia by adding ginger, chili, lime, and soy sauce, all of which give the soup added depth. I am also a huge lover of all things herbs. The combination of mint, basil, and coriander (cilantro) is just perfect here. Mint for the freshness, basil for the Mediterranean-ness, and coriander for the Southeast Asia-ness. And that combo doesn’t just look good on paper, it is truly lovely in this soup. But why watermelon, you may ask? Because it adds freshness and a little sweetness. Something which I personally crave when it’s hot outside.
And there you have it. My fresh new take on the classic Spanish gazpacho. Enjoy!
Watermelon Gazpacho
Equipment
- Blender
Ingredients
- 500 grams watermelon, flesh only, de-seeded
- 250 grams tomatoes That's about 2 normal tomatoes
- 200 grams cucumber That's about half a hot house cucumber
- 50-75 grams red pepper (I use the long Mediterranean peppers but Bell peppers also work)
- 1 tablespoon freshly grated ginger
- 1 small garlic clove, sliced
- Juice of half a lime
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon chili flakes, or to taste
- Pepper to taste
- A pinch of salt
- A small handful fresh basil
- A small handful fresh mint
- A small handful fresh coriander (cilantro)
Instructions
- Add watermelon through salt to a blender (that is everything except the fresh herbs) and give it a good whizz.
- Add the herbs and blend another ten seconds. Adjust seasoning to taste, if needed, and transfer to the fridge.
- Leave it in the fridge at least an hour before serving. The flavors will develop further if you let it sit overnight. It will stay fresh in the fridge for three days.
