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


  • 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


  • 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.

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