Description

This melon gazpacho is an absolute summer hit! I make it every year when the watermelons are particularly juicy and sweet. The combination of melon, peppers and tomato is simply unbeatably refreshing. The tomato juice gives the gazpacho a nice acidity that harmonizes perfectly with the sweetness of the melon. It is super quick to prepare and ideal for hot days as it is served chilled. A great dish for a light lunch or as a refreshing appetizer for barbecues. And the best part: it is also vegan and gluten-free!

Ingredients (8 ingredients)

1 kg Watermelon

1 piece red bell pepper

2 piece Tomatoes

1 piece red Onion

2 tbsp Olive oil

100 ml Tomato juice

Salt

Pepper

Preparation (4 steps)

Prepare vegetables

Cut 1 kg of watermelon into rough pieces. Core 1 red bell pepper and also chop roughly. Quarter 2 tomatoes. Peel and quarter 1 red onion.

Puree gazpacho

Thermomix® Setting

30 sec/Speed 10

Put the prepared melon, pepper, tomatoes and onion into the mixing bowl. Add 2 tbsp olive oil and 100 ml tomato juice. Puree everything finely for 30 sec/speed 10.

Season gazpacho

Thermomix® Setting

10 sec/Speed 3

Season the pureed gazpacho with salt and pepper and stir for another 10 sec/speed 3.

Chill gazpacho

Transfer the gazpacho to a bowl and refrigerate for at least 2 hours. Before serving, garnish with toppings as desired.

Finished cooking? Great! 🎉

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About this recipe

This melon gazpacho is the epitome of summer for me. I discovered the recipe a few years ago in a small Spanish restaurant when I was on vacation. The gazpacho there was so incredibly refreshing and unlike anything I had ever tasted before. Back home, I tried to recreate the recipe and have refined it over the years. The watermelon is of course the star of this gazpacho. It brings sweetness and wonderful juiciness with it. Make sure to use a really ripe melon, because that makes a big difference in the taste. The red pepper provides a light, fruity note and a pleasant texture. It should be crisp and fresh. The tomatoes contribute acidity and umami, while the red onion adds a slight spiciness, which is wonderfully balanced by the sweetness of the melon. The olive oil combines all the flavors and ensures a creamy consistency. The tomato juice enhances the acidity and gives the gazpacho a beautiful color. When preparing it in the Thermomix®, it is important not to puree the ingredients for too long, as the gazpacho can otherwise become too foamy. The specified time of 30 seconds on speed 10 is a good guideline, but observe the consistency carefully. If you prefer it a little chunkier, you can shorten the pureeing time. After pureeing, tasting is crucial. Start with a small pinch of salt and pepper and slowly work your way up. The gazpacho should taste balanced, neither too sweet nor too sour. The recipe is already perfect for a vegan version. If you like it a little spicier, you can add a small chili pepper or a few drops of Tabasco. A splash of lime juice or a few leaves of fresh mint also go perfectly with it. If you like it a little creamier, you can stir in a dash of plant-based yogurt. Serve the gazpacho well chilled in small bowls or glasses. Roasted pumpkin seeds, a few drops of olive oil, fresh herbs such as basil or coriander, or small croutons are suitable as toppings. It goes well with a piece of crispy bread or a salad with feta and olives. The gazpacho is also a great side dish for barbecues. The gazpacho can be kept in the refrigerator, well sealed, for about 2-3 days. It can also be prepared well in advance, as it gains some flavor in the refrigerator. However, it tastes best freshly prepared.