Wazpacho AKA Watermelon Gazpacho is a summer twist on the cold Spanish soup that I first tasted decades ago. This melon version is just as delicious and a nice change of pace on a hot day.
Wazpacho AKA Watermelon Gazpacho
I fell in love with gazpacho with my first spoonful, long long ago on a family summer vacations spent nestled in Aspen’s mountain valley. My dad was surely on a hiking adventure, so my mom bravely took me and my three younger sisters to lunch in what looked like a Swiss chalet…that’s where we sampled this delicious soup.
My resourceful mom was able to get a recipe in the days before the Internet, probably at the Pitkin County Library. So once back home, we’d make homemade garlic croutons and chop veggies to garnish our bowl full of summer goodness.
I still make my mom’s version, but my sister, Mary, shared this watermelon gazpacho recipe a few summers ago. As the heat and humidity seemed to soar into the 90’s, I decided it was a gazpacho kind of day. I made my own version of wazpacho which was tweaked from her recipe.
What is Gazpacho?
Gazpacho is a cold, blended, raw vegetable soup that hails from the Andalusia region of Spain. The gazpacho I grew up eating was composed of tomatoes, tomato juice (not so traditional), green pepper, onion, cucumber, some red wine or sherry vinegar and olive oil. All of these were pureed and then served with a garnish of vegetables and homemade croutons. This is a pretty typical classic gazpacho recipes although some include stale bread.
As you can imagine, there are variations galore! I’ve seen corn, avocado and peach gazpacho along with those garnished with seafood like grilled shrimp and lobster. My favorite is the classic, but for a slightly sweeter, summertime treat, a watermelon gazpacho hits the spot.
How Does Watermelon Gazpacho Differ from a Classic Gazpacho?
Typically, when making wazpacho, about 2/3 of the tomatoes are replaced by seedless watermelon. You must use the ripest, sweetest tomatoes and peak of season watermelon for the most flavorful results. Only half the cubed watermelon is added for the first puree in my recipe, and the other half pulsed in at the end to give a thicker consistency.
PRO-Tip: As with regular gazpacho, this soup gets better as it sits in the refrigerator. I like adding half of a jalapeno and a pinch of cayenne for a boost of flavor as the watermelon doesn’t offer the same punch as tomatoes.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features dishes using watermelon. Our host this month is x from x.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
What is YOUR favorite way to eat watermelon? Let me know in the comments.
- Honey and Lime Melon Skewers with Mint – The Wimpy Vegetarian
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese – Creative Culinary
- Watermelon and Burrata Salad – The Redhead Baker
- Pan-Seared Sea Scallops with Watermelon – Tomato Salsa – From A Chef’s Kitchen
- Grilled Watermelon Scallop Shish Kabobs – Mother Would Know
- Wazpacho AKA Watermelon Gazpacho – That Skinny Chick Can Bake
- Watermelon Lemonade Sorbet – Karen’s Kitchen Stories
- 2 cups sweet watermelon, seeded and diced, divided
- 1/2 pound good tomatoes, vine-ripened or heirloom, peeled, seeded, and chopped
- 1/2-1 jalapeno pepper, seeds removed
- 1 tablespoon good vinegar (I used sherry vinegar)
- 2 tablespoons minced red onion
- 1/2 cucumber, seeded and minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper to taste
- A pinch of cayenne pepper or dashes of hot sauce to taste
2 cups sweet watermelon, seeded and diced, divided
1/2 pound good tomatoes, vine-ripened or heirloom, peeled, seeded, and chopped
1/2 jalapeno pepper, seeds removed
1 tablespoon good vinegar (I used sherry vinegar)
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper to taste
A pinch of cayenne pepper or dashes of hot sauce to taste
Cilantro sprigs, diced watermelon, cantaloupe, red onion, cucumber to garnish, optional
In a blender or food processor, pulse or puree half the watermelon and the rest of the ingredients until smooth.
Add the rest of the watermelon and pulse a few times. Chill thoroughly before serving.
Garnish with small diced watermelon, cantaloupe, peeled cucumber, avocado, thinly sliced chives, minced garlic and/or homemade croutons.
Taste for seasonings and add more salt, pepper or cayenne to taste.
Adapted from my sister, Mary
Amount Per Serving: Calories: 161Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 141mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 1g
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