Tomato and Melon Gazpacho

4.60 from 5 votes

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It’s peek summer, and this no-cook, one blend tomato and melon gazpacho is everything! I love this gazpacho soup recipe. It truly tastes absolutely amazing and is just perfect for the summertime. 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 soup recipe?

Tomatoes: You can use any tomatoes you have on hand for this recipe, such as heirloom tomatoes, or roma tomatoes. Even cherry tomatoes will work here!

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.

Kosher 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 easy gazpacho 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

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Tomato and Melon Gazpacho

How To Make This Recipe

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Tomato and Melon Gazpacho
4.60 from 5 votes

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.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 4

Ingredients 

  • 7 ounces medium-sized tomatoes, about 5 to 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 cucumbers, cubed, 3 for the gazpacho, 1 saved for topping)
  • 1 small shallot, roughly chopped
  • 1/2 jalapeño, seeded, a full one if you want it spicier
  • 1/2 cup stale bread, cubed
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • Kosher salt and freshly cracked black pepper
  • 2 garlic cloves, 1 if you want it less garlicky
  • 1 to 2 tablespoons of sherry vinegar, or can substitute with red wine vinegar
  • 10 to 12 large basil leaves, divided
  • 6 large mint leaves

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 extra-virgin olive oil, and then add the rest of your vegetables.
  • Salt your vegetables: Add kosher salt and black pepper over everything (in the bowl or blender container), mix everything together, and let it sit to get all the juices out, about 10 to 15 minutes. This helps with flavor but it also helps with blending by using this liquid rather than adding water or broth.
  • 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, half of your basil leaves and season with black pepper, to taste.
  • 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!
  • Make your topping: While your gazpacho is chilling, make your topping. Take 1 to 2 cucumbers and dice them, toss with any leftover tomatoes, dice those as well, a few sprigs of mint and remaining basil. Season with kosher salt, black pepper and mix with a drizzle of extra-virgin olive oil. Set aside until serving.
  • 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!

Nutrition

Calories: 139kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 35mg, Potassium: 210mg, Fiber: 1g, Sugar: 2g, Vitamin A: 504IU, Vitamin C: 9mg, Calcium: 17mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




6 Comments

  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. 🙂

  2. 4 stars
    This was very good but the directions aren’t 100% clear.
    – What should the weight of the tomatoes be? Are we using 3 lbs or 10 lbs? The amount of melon is specified, so why not the amount of tomatoes?
    – Oil? No oil mentioned in the ingredients, but it is mentioned in the directions

    1. Hi Laurie, so glad you enjoyed! Thank you so much for your feedback, we made more thorough updates on the recipe with your notes!! Here for any other questions.

  3. 4 stars
    Ditto. No olive oil mentioned in the ingredients… a drizzle, a quarter cup, a splash? And tomatoes come in all sizes and shapes. Five or six tomatoes can be a little or a lot…

    1. Hi Tad! Thank you so much for your feedback, we made more thorough updates on the recipe with your notes!! Here for any other questions.