Watermelon Gazpacho

• 400g seedless watermelon
• 300g ripe tomatoes
• 1/4 cucumber
• 1/4 green bell pepper
• 1/2 garlic clove
• 2 tbsp sherry vinegar
• 4 tbsp extra virgin olive oil
• Salt, fresh mint

👨‍🍳 Step-by-step instructions

1. 1

   Chop all ingredients and blend in a blender.

2. 2

   Slowly add the oil in a thin stream while blending to emulsify.

3. 3

   Strain for a smooth, silky texture.

4. 4

   Adjust seasoning with salt and vinegar.

5. 5

   Chill for at least 2 hours.

6. 6

   Serve with diced watermelon, fresh mint, and a drizzle of olive oil.

💡 Chef's tip

Keep the watermelon refrigerated before blending — cold fruit makes a more refreshing gazpacho. Add fresh mint at the very end, not during blending, or it turns bitter.

📝 Our take

Watermelon gazpacho is the natural next step from classic Andalusian gazpacho: sweeter, more refreshing, and a shade of pink that stops the conversation. The watermelon must be very cold when blended. Fresh mint added at the end — never during blending — keeps its brightness. It's a starter that takes 15 minutes and looks like effort.

🍷 Wine & food pairing

Agua de Valencia (orange juice with cava) or a very cold sparkling rosé. Watermelon doesn't need a heavy wine — it wants lightness and bubbles.