Home
Recipes
Vegetarian
Vegetable and watermelon gazpacho

A blue wooden background topped with bowls of tomato soup, decorated with cubes of tomatoes, cucumber and basil leaves

Vegetable and watermelon gazpacho

Name: Vegetable and watermelon gazpacho
Total time: 20 min
Yield: Serves 4-6
Ingredients: 300g tomatoes very ripe, roughly chopped; 300g watermelon roughly chopped, seeds removed; 230g cucumber; 2 slices wholemeal bread; 2 limes juiced; 1 clove garlic; ¼-½ scotch bonnet all seeds removed (wear gloves to cut the chilli); 50ml olive oil plus 2 tsp; ½ avocado finely diced; 6 cherry tomatoes quartered; a handful of leaves basil roughly chopped

Nadine Brown

Published: August 18, 2021 at 4:42 PM

Save recipe

Serves 4-6

Easy

Total time: 20 mins

+ chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Give chilled tomato soup a spicy kick by adding scotch bonnet chillies – the perfect contrast to refreshing watermelon and creamy avocado

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this vegetable and watermelon gazpacho, then check out our classic gazpacho, green gazpacho, melon gazpacho and more summer soup recipes.

Ingredients

Nutrition

300g tomatoes

very ripe, roughly chopped
300g watermelon

roughly chopped, seeds removed
230g cucumber
2 slices wholemeal bread
2 limes

juiced
1 clove garlic
¼-½ scotch bonnet

all seeds removed (wear gloves to cut the chilli)
50ml olive oil

plus 2 tsp
½ avocado

finely diced
6 cherry tomatoes

quartered
a handful of leaves basil

roughly chopped

Nutrition: per serving

kcal172

low
fat12.7g
saturates2g
carbs10.6g
sugars6.6g
fibre2.5g
protein2.5g
salt0.1g

low

Method

step 1

Put the tomatoes and watermelon in a blender. Peel the cucumber, cut off and reserve 30g, and roughly chop the remainder. Add the chopped cucumber to the blender. Fill a small bowl with cold water and add the bread, dunking until soaked. Gently squeeze the bread to get rid of any excess water and add to the blender. Add the lime juice, along with the garlic, and blend until smooth.
step 2

Add the ¼ piece of chilli. Blend until smooth, then taste the gazpacho. Scotch bonnet packs a punch, so if you’re happy with the heat, leave it there. If you want more kick, add the additional 1⁄4 piece of chilli. With the motor running, drizzle in the olive oil and blend again for 1-2 minutes or until smooth and creamy. Season to taste and blend for a final time. Transfer to the fridge and chill for a few hours before serving or up to one week.
step 3

Divide the gazpacho between six bowls or containers. Cut the reserved cucumber into chunks and use it to top the soup, along with the avocado, tomatoes and basil (take in a separate container and garnish just before serving if transporting). Drizzle over the remaining oil to serve.

Blitz up more summer soup recipes

Authors

Nadine Brown profile image

Nadine Brown

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue