Spanish cuisine · Soups & Stews

Watermelon Gazpacho

Ice-cold Andalusian soup of watermelon, ripe tomatoes and cucumber, whipped up with sherry vinegar and olive oil.

Ingredients · for 4 servings

• 800 g watermelon (rind removed)
• 500 g ripe tomatoes
• 1 cucumber
• 1/2 red onion
• 1 garlic clove
• 50 g day-old white bread
• 2 tbsp sherry vinegar
• 80 ml olive oil
• 1/2 bunch mint
• Salt, pepper

Instructions

1. Remove the rind and seeds from the watermelon and cut it into rough chunks, quarter the tomatoes, peel the cucumber and cut into pieces, roughly chop the half onion.
2. Remove the crust from the white bread, tear it into pieces and soak it for 5 min. in the sherry vinegar and 2 tbsp water until fully absorbed.
3. Process the melon, tomatoes, cucumber, onion, garlic and the soaked bread in a blender on the highest setting for 1–2 min. into a smooth liquid.
4. With the blender running, pour in the olive oil in a thin stream until the soup turns pale and slightly creamy, then season with salt and pepper.
5. Pass through a coarse sieve to remove tomato skins and seeds, and chill in the refrigerator for at least 2 hrs.
6. Pour ice-cold into glasses or shallow bowls, garnish with finely chopped mint and a few drops of olive oil, and serve immediately.