Recipes

Watermelon Gazpacho

Serves 4

| Prep Time: 15 mins

| Cook Time: 0 mins

| Total Time: 15 mins

You may need: Gazpacho Spice

Discover The Recipe

The perfect combination of sweet and savory, our Watermelon Gazpacho combines the summer season's flavors in a whole new way. If you enjoy the freshness of this classic Spanish cold soup, you will love our unique version made with sweet watermelon, tomato and our Piquant Post Gazpacho Spice. This proprietary spice blend includes fennel seed, rosemary, tangerine peel, lemon peel, cayenne pepper, basil, parsley, garlic powder, and oregano, offering hints of Arabic flavors and Mediterranean herbs, aromatics, citrus, and a kiss of heat to this refreshing recipe.

Gazpacho has an interesting origin. No one knows for sure when Gazpacho was made for the first time, but the most popular theory is that it originally was a soup made from bread, olive oil, water, vinegar, and garlic. However, it wasn't until the 19th century that the familiar red Gazpacho became more common with the addition of tomatoes. Traditionally, cooks made Gazpacho by pounding the vegetables in a mortar with a pestle to help keep the ingredients cool and avoid foaming. Traditional Gazpacho is smooth, but should have some texture. The addition of bread helps provide traditional Gazpacho some structure.

Ingredients

1 tomato, chopped
1/2 red onion, minced
1 red bell pepper, seeded and chopped
1 cucumber, peeled and seeded
2 cups seedless watermelon flesh, cubed
1/2 tsp sea salt
1 Tbsp olive oil
2 tsp Piquant Post Gazpacho Spice
1 Tbsp balsamic vinegar
Black pepper to taste
Pinch cayenne
Juice of 1/2 lime
Garnish: avocado, lime, cilantro, onion

Notes

You’ll love the combination of watermelon and tomato in this recipe! It’s the perfect balance of sweet and savory. Watermelon is great in all kinds of untraditional recipes-even as a vegan pan-seared steak!

Instructions

Prep all of the veggies.

Place all of the veggies into a blender along with the olive oil, Piquant Post Gazpacho Spice, balsamic vinegar, black pepper, cayenne and lime juice. Pulse until a chunky texture is reached. Or, blend until smooth if you prefer. Season to taste with more salt, black pepper and balsamic vinegar. Chill for 2 hours.

Divide the gazpacho into 4 separate bowls.

Step Four

Garnish the gazpacho with avocado, cilantro, finely chopped onion and lime.

Alternatives & Substitutions

Try making this recipe with cantaloupe if you don’t have a nice sweet in-season melon!
Gazpacho is a chilled soup that is great in the summertime. We love this version with traditional tomato, and some watermelon and cucumber for a twist! Try this version with sweet corn for more summery vibes.
Our Spiced Green Gazpacho is another unique variation to try with grapes and cucumber! How about our Heart of Palm Ceviche?
Try making another classic Spanish cold soup called Spiced Salmorejo! For a warm, hearty dish that showcases our Gazpacho Spice, try our Spanish-style Clam & Chorizo Stew.
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