July 8, 2022

Tomato and Melon Gazpacho

Tomato and Melon Gazpacho

Tomato and Melon Gazpacho

It’s peek summer, and this no-cook, one blend tomato and melon gazpacho is everything! I love this gazpacho recipe. It truly tastes absolutely amazing. When it gets warm outside, this is the exact recipe that I gravitate towards. I am a lover of all soups, and this cold form gazpacho with all my favorite vegetables is just epic! (P.S it’s totally vegan, too!)

Add in an ice cube when serving for just extra crispness, lusciousness and summery vibe. So refreshing.

This recipe is cantaloupe melon based, but you can definitely make a base of this to make watermelon gazpacho, or even just tomato gazpacho! Totally up to you and your preference.

What is gazpacho?

Gazpacho is a cold, raw, chilled soup of blended vegetables. Today, gazpacho is eaten and popular in Spain and Portugal. This cold soup is from Andalusia, which is a region of southern Spain. Traditionally, Gazpacho is blended with bread/breadcrumbs as well!

Tomato and Melon Gazpacho

What ingredients do you need for this tomato and melon gazpacho?

Tomatoes: You can use any tomatoes you have on hand for this recipe!

Melon: We are using cantaloupe, you can use any melon you have on hand such as watermelon or honeydew.

Cucumber: Persian or english cucumber will work great here

Garlic: Yes, raw garlic! If you are not into the pungent flavor, you can always do 1/2 a garlic, or no garlic at all!

Sherry vinegar: I absolutely love this tangy, tart addition to the gazpacho, and it really highlights all the flavors. You can also use red wine vinegar, lemon juice or lime juice as well.

Fresh basil leaves: I love fresh basil blended in this gazpacho and then also garnished on top. However, you can use any other fresh herbs you love, like parsley, mint and cilantro would work great here.

salt and black pepper, extra virgin olive oil

Our garnish: We’re making a tomato-y, cucumber, herb (like basil and mint) topping for the gazpacho. Layer it on with a drizzle of olive oil for the perfect crunch with the luscious gazpacho.

Other ingredients you can add: red bell pepper, celery, scallions, strawberries, onions

Ingredients For Gazpacho

Instructions to make this recipe

Prep all your vegetables

Cut your tomatoes, melon, cucumber, shallot, jalapeño (seeded) and bread. In a large bowl, or the base of your blender, add your cubed bread first in. Drizzle over oil, and then add the rest of your vegetables.

Salt your vegetables

Add salt over everything (in the bowl or blender container), mix everything together, and let it sit to get all the juice out – about 10-15 minutes. This helps with flavor but it also helps with blending by using this liquid rather than adding water or broth.

Make your topping

While your vegetables are salting, make your topping. Take 1-2 cucumbers and dice them, toss with any leftover tomatoes, a few sprigs of mint and basil. Salt, pepper and mix with olive oil. Set aside until serving.

Blend!

Once everything has been salted out, and liquid has come out on the bottom of the bowl, either add this bowl in your blender, or add your raw garlic clove, sherry vinegar, basil and adjust with pepper in the blender.

Blend until smooth! Transfer to the fridge for 30 minutes to 1 hour to chill and for all the flavors to combine. You can eat it right away, but it is definitely better with the extra chill time!

Plate and serve

Add your gazpacho in serving bowls, and top with your tomato-cucumber topping mixture. Drizzle over a little more olive oil, cracked black pepper and enjoy!

Tip: When serving, add in an ice cube for an extra cold gazpacho!

Tomato and Melon Gazpacho

Tips, Tricks and Substitutions

What is the difference between soup and gazpacho?

Soup is generally cooked soup, and warm as well. Gazpacho is raw vegetables blended, and served cold. Additionally, gazpacho traditionally has other vegetables like cucumbers and peppers!

Can I remove the bread to make this gluten-free?

Absolutely! You can remove the bread from this recipe.

Equipment used for this recipe:

Tomato and Melon Gazpacho

More tomato recipes you’ll love

If you do make this Tomato and Melon Gazpacho (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Tomato and Melon Gazpacho

How To Make This Recipe

YouTube video
Tomato and Melon Gazpacho

Tomato and Melon Gazpacho

It's peek summer, and this no-cook, one blend tomato and melon gazpacho is everything! It truly tastes absolutely amazing.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Spanish
Keyword: Gazpacho
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 5-6 tomatoes heirloom, plum, roma, your choice! cored and cubed, save aside 1 tomato for serving
  • 1/2 pound cantaloupe melon around 1 small melon or half of a big one
  • 4 Persian English or Armenian cucumbers, cubed (3 for the gazpacho, 1 saved for topping)
  • 1 shallot roughly cubed, or red onion
  • 1/2 Jalapeño seeded, a full one if you want it spicier
  • 1/2 cup stale bread cubed
  • 2 garlic cloves 1 if you want it less garlicky
  • 1-2 tablespoons of sherry vinegar or can sub with lemon juice or red wine vinegar
  • 5-6 basil leaves
  • salt and pepper to taste
  • top with a small salad of tomatoes cucumber, mint and basil with a little olive oil and vinegar
  • mint and basil to serve

Instructions

  • Prep all your vegetables. Cut your tomatoes, melon, cucumber, shallot, jalapeño (seeded) and bread. In a large bowl, or the base of your blender, add your cubed bread first in. Drizzle over oil, and then add the rest of your vegetables.
  • Salt your vegetables. Add salt over everything (in the bowl or blender container), mix everything together, and let it sit to get all the juice out – about 10-15 minutes. This helps with flavor but it also helps with blending by using this liquid rather than adding water or broth.
  • Make your topping. While your vegetables are salting, make your topping. Take 1-2 cucumbers and dice them, toss with any leftover tomatoes, a few sprigs of mint and basil. Salt, pepper and mix with olive oil. Set aside until serving.
  • Blend! Once everything has been salted out, and liquid has come out on the bottom of the bowl, either add this bowl in your blender, or add your raw garlic clove, sherry vinegar, basil and adjust with pepper in the blender.
  • Blend until smooth! Transfer to the fridge for 30 minutes to 1 hour to chill and for all the flavors to combine. You can eat it right away, but it is definitely better with the extra chill time!
  • Plate and serve. Add your gazpacho in serving bowls, and top with your tomato-cucumber topping mixture. Drizzle over a little more olive oil, cracked black pepper and enjoy!
  • Tip: When serving, add in an ice cube for an extra cold gazpacho!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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Recipe Rating




  1. 5 stars
    This was my first time making gazpacho and I’m so glad I did! Lindsey’s Instagram post inspired me. She was absolutely right- summer in a bowl! Next time I’m going to kick it up a notch and throw in the whole jalapeño.

    1. Hi Kristin! Thank you so much for your review and trying it out! I’m glad you enjoyed. 🙂

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