Watermelon Gazpacho
This watermelon gazpacho is wonderfully refreshing on hot summer days. The watermelon’s subtle sweetness perfectly balances the cool, savoury flavours of the soup.
Watermelon and tomatoes are both packed with nutrients, making this gazpacho as nourishing as it is refreshing.
Benefits of watermelon
Keeps you hydrated: Watermelon is around 92% water, making it an excellent choice for staying hydrated, especially during warmer weather.
Rich in antioxidants: It's a great source of lycopene, an antioxidant that helps protect cells from oxidative stress.
Supports heart health: Watermelon contains potassium and citrulline, nutrients that help support healthy blood pressure and circulation.
Provides vitamin C: Helps support the immune system and contributes to healthy skin by aiding collagen production.
Low in calories: Naturally sweet yet relatively low in calories, making it a satisfying, nutrient-rich snack.
Benefits of tomatoes
High in lycopene: Tomatoes are one of the richest dietary sources of lycopene, an antioxidant associated with heart health and protection against cell damage.
Excellent source of vitamin C: Supports immunity, skin health and wound healing.
Contains potassium: Helps maintain healthy blood pressure and supports normal muscle and nerve function.
Provides fibre: Contributes to healthy digestion and helps you feel fuller for longer.
Rich in vitamins A and K: Vitamin A supports healthy vision and immunity, while vitamin K is important for normal blood clotting and bone health.
Together
Watermelon and tomatoes are both rich in lycopene, so combining them gives this gazpacho a double dose of this powerful antioxidant. Along with the healthy fats from olive oil—which help your body absorb lycopene more effectively—this soup is a refreshing, hydrating dish that's full of vitamins, minerals and plant compounds to support overall health.
Ingredients
4 heaping cups cubed seedless watermelon
1 English cucumber, diced, reserve half 3 medium tomatoes, diced, reserve half
1 small red bell pepper, diced, reserve half ⅓ cup chopped spring onions, diced
1 garlic clove
3 to 4 tablespoons balsamic vinegar (choose a healthy one)
3 tablespoons olive oil, plus more for drizzling
1 to 2 teaspoons Kosher sea salt, or to taste
½ teaspoon freshly ground black pepper
½ jalapeño pepper, optional
diced avocado, optional
micro greens, optional for garnish
Instructions
Reserve half of the diced cucumber, tomatoes, red pepper and spring onions. Add the remaining vegetables to a blender along with the watermelon, garlic, balsamic vinegar, olive oil, sea salt, black pepper and jalapeño, if using. Blend until smooth. Taste and adjust the seasoning if needed.
Pour the soup into a large bowl (or individual serving glasses or jars) and stir through the reserved diced vegetables.
Cover and chill in the fridge for 3–4 hours, or overnight, to allow the flavours to develop.
Before serving, drizzle with a little extra olive oil and garnish with diced avocado and microgreens, if using. Serve well chilled.
Enjoy!
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