Tomato and Melon Gazpacho
on Jul 08, 2022, Updated Aug 27, 2024
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It’s peek summer, and this no-cook, one blend tomato and melon gazpacho soup recipe is everything! 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!
Add in an ice cube when serving for just extra crispness, lusciousness and summery vibe. 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.
If you’re looking for melon recipes, check out our Melon Prosciutto Salad with Sungold Tomato Vinaigrette.
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!
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! You can also use other types of alliums, such as white or red onion.
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
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!
Gazpacho Recipe Tips
- When serving, add in an ice cube for an extra cold gazpacho.
- Another fun way to serve this as an appetizer while entertaining is to serve your gazpacho in shot glasses.
Frequently Asked Questions
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!
Absolutely! You can remove the bread from this recipe.
We love the punchy flavors from sherry vinegar, but you can use any vinegar you have on hand, such as white distilled vinegar, red wine vinegar, or white wine vinegar.
More tomato recipes you’ll love
If you do make this Tomato and Melon Gazpacho Soup recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
How To Make This Recipe
Tomato and Melon Gazpacho
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Hi Kristin! Thank you so much for your review and trying it out! I’m glad you enjoyed. 🙂
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
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.
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…
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.
This is so delicious, I’ve made it twice now. I was lazy and didn’t do the topping part – but followed the recipe exactly for the soup base (except I used regular cucumbers from my garden instead of Persian). Wow! I will be making it again.
Hi Amanda, thank you so much for your wonderful review! So happy you enjoyed it! Summer at it’s finest 🙂