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Watermelon Gazpacho

The ultimate summer soup to cool you down in the eat! It's also super healthy and incredibly refreshing! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Gluten Free, Spanish, Vegan
Servings: 2 -4
Author: Nutritionist meets Chef


  • 1 red pepper
  • 200 g cubed watermelon
  • 1 green pepper
  • 1 cucumber.
  • 430 g red ripe tomatoes
  • 2 garlic gloves
  • 1 small red onion
  • 60 ml 1/4 cup virgin olive oil
  • 2 tbsp sherry wine vinegar


  • Peel the cucumber and dice it.
  • Chop all vegetables into small pieces.
  • Place in a bowl, add the olive oil, vinegar and a good pinch of salt.
  • Leave to infuse for 15-30 minutes.
  • Transfer all the ingredients in a blender and blend until smooth.
  • Taste and add pepper and more salt if needed. This soup required a good pinch of salt.
  • Serve with toasted pumpkin seeds, diced watermelon and cucumber