Is fresh or canned tomato better for gazpacho?

Canned whole tomatoes are perfect for both convenience and flavor consistency, making them ideal for year-round cooking. If it’s peak tomato season, feel free to use ripe, fresh tomatoes for extra garden flavor—just peel and core them first.

Can I make gazpacho ahead of time?

Absolutely! In fact, gazpacho tastes even better when made a few hours ahead (up to a day). Chill it well in the fridge, and remember to add toppings right at serving time to keep croutons crisp.

What if I don’t have a high-powered blender?

No worries! An immersion blender works just fine, or use a food processor in batches. For a silky texture, strain the soup through a fine sieve after blending—totally optional.

How do I make gluten-free gazpacho?

Simply substitute your favorite gluten-free bread for both the blended bread and the croutons, and double-check your vinegar is gluten-free. The soup turns out just as delicious.

Tomato and Watermelon Gazpacho Recipe

There are few things more refreshing on a hot day than this vibrant Tomato and Watermelon Gazpacho. It’s a chilled soup that bursts with the bold, garden-fresh flavors of summer, combining the delicate sweetness of watermelon with the robust savoriness of ripe tomatoes. This recipe is all about effortless elegance—it’s incredibly easy, quick to blend together, and perfect for when you crave something healthy and delicious without a lot of fuss. It’s ideal for busy weeknights or for impressing guests with minimal effort. Each spoonful is cool, crisp, and utterly satisfying, topped off with homemade golden croutons and fragrant basil. If you’ve never tried gazpacho before, this version will certainly make you a convert!

Why You’ll Love This Recipe

Fast and Fuss-Free: The blender does all the hard work for you, making this gazpacho truly low-effort and speedy.
Incredible Flavor Fusion: Tomato and watermelon may sound unusual together, but they create an irresistible sweet-savory harmony.
Light, Healthy, and Satisfying: Packed with veggies, a touch of good olive oil, and no cream or heavy ingredients—this is summer eating at its best.
Perfect Make-Ahead Dish: The flavors deepen and meld as it chills, so you can easily make it ahead for a stress-free meal.
Versatile and Adaptable: Easy to tweak to your taste or whatever you have on hand.

Ingredients You’ll Need

Gather up these kitchen staples and a few fresh items for a show-stopping gazpacho that couldn’t be simpler:

Whole Peeled Tomatoes: The base of your soup—use canned for ease and consistent flavor; no need to fuss with fresh tomatoes unless it’s peak season.
Watermelon: Adds a subtle sweetness and a refreshing backbone to the soup—you’ll love this twist!
Celery: For crunch and a hint of earthiness that keeps flavors lively.
Onion: Lends a gentle bite; if you’re worried about sharpness, red onion or even sweet onion works well.
Garlic: Essential for depth and punch; don’t hold back if you’re a garlic lover.
French Bread (for Soup and Croutons): Acts as a natural thickener for the gazpacho, while the croutons add crunch. Use day-old bread for best results.
Tomato Puree: Intensifies the tomato flavor—don’t skip it!
Basil Leaves: Brings in fresh, bright, herby notes. Use extra for garnish if you can.
Red Wine Vinegar: Lifts and balances the whole dish, giving it zing.
Olive Oil & Extra Virgin Olive Oil: Adds silkiness and rounds out the bright acidity. Use your best olive oil, especially for the final drizzle.
Kosher Salt & Black Pepper: Don’t skimp here—seasoning makes or breaks a chilled soup.
Flaky Sea Salt: The finishing touch for texture and a pop of flavor.
Crouton-Specific French Bread and Olive Oil: You want these croutons golden and crunchy; torn bread gives more nooks for crispiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Here’s where you can let your imagination (or pantry) take the lead:

Swap the Watermelon: Try cantaloupe or honeydew for an equally refreshing base, or toss in peeled cucumber to up the cool factor.
Add a Spicy Kick: Blend in half a jalapeño or a pinch of cayenne for gentle heat.
Make it Herbaceous: Stir in mint or cilantro alongside, or instead of, basil for a Mediterranean or Latin twist.
Go Vegan (Easily!): The main recipe is already vegan—just make sure your bread is as well.
Extra Protein: Top with diced cooked shrimp or a scoop of Greek yogurt for a heartier meal.
Texture Apples: Stir in diced fresh veggies or avocado just before serving for a chunky gazpacho experience.

How to Make Tomato and Watermelon Gazpacho

Step 1: Blend the Gazpacho

Combine tomatoes, watermelon, celery, onion, garlic, french bread cubes, tomato puree, basil, salt, and several turns of pepper in your blender. Work in batches if needed to avoid overflow.
Blend just until smooth. For the silkiest soup—don’t leave it chunky unless you like a little bite.
With the blender running, add red wine vinegar, followed by a steady stream of olive oil. This emulsifies and creates a luxurious, creamy texture without cream.
Tip: An immersion blender in a big bowl works too!
Transfer the mixture to a large bowl. Chill in the fridge, covered, while you prep the croutons (or make ahead for even better flavor).

Step 2: Make the Croutons

Preheat your oven to 400°F.
Toss torn bread with olive oil and a sprinkle of kosher salt in a bowl. Spread onto a baking sheet in a single layer.
Bake, tossing every few minutes, until the croutons are golden, crispy, and begging to be snacked on. Let them cool completely—they’ll firm up even more.

Step 3: Finish and Serve

Taste the chilled gazpacho and season with more salt and pepper if needed.
Ladle into bowls and top with a handful of your homemade croutons, some small basil leaves, a generous drizzle of your best extra virgin olive oil, and a scattering of flaky sea salt.
Serve immediately for a sensational, cooling starter or light meal.

Pro Tips for Making the Recipe

Blend in Stages: If your blender isn’t enormous, don’t crowd it. Blend in two or three batches and combine in a big bowl.
Chill Thoroughly: Gazpacho is at its best when icy-cold—plan ahead for at least an hour in the fridge.
Use Day-Old Bread: Slightly stale bread soaks up flavor and blends better than fresh. Fresh bread can get gummy—avoid if possible.
Adjust Consistency: Prefer a thicker soup? Add a little more bread. Like it lighter? A splash of cold water does the trick.
Season Twice: Always taste just before serving, as flavors change after chilling.

How to Serve

This gazpacho loves a few finishing touches:

Classic Bowl: Ladle the soup into wide bowls to let the toppings shine.
Garnishes: Small basil leaves and extra olive oil are a must; don’t skip the flaky sea salt for crunch.
As a Starter: Pairs perfectly with grilled meats, fish, or a cheese plate on the side.
As a Main: Serve with a chunk of crusty bread and a fresh green salad.
In a Glass: For parties, serve in small glasses or jars for a striking appetizer.

Make Ahead and Storage

Storing Leftovers

Chilled gazpacho keeps beautifully in the fridge for up to 3 days. Just give it a good stir (or a quick blend) before serving, as the liquid may separate a little—totally normal.

Freezing

You can freeze leftover gazpacho for up to 1 month. Thaw in the fridge overnight, then blend again for the best texture before serving. Croutons are best made fresh, so freeze only the soup.

Reheating

This soup is meant to be served cold, but if you prefer it room temperature, simply let it sit out for 20 minutes or so before serving.

FAQs

Is fresh or canned tomato better for gazpacho?

Canned whole tomatoes are perfect for both convenience and flavor consistency, making them ideal for year-round cooking. If it’s peak tomato season, feel free to use ripe, fresh tomatoes for extra garden flavor—just peel and core them first.
Can I make gazpacho ahead of time?

Absolutely! In fact, gazpacho tastes even better when made a few hours ahead (up to a day). Chill it well in the fridge, and remember to add toppings right at serving time to keep croutons crisp.
What if I don’t have a high-powered blender?

No worries! An immersion blender works just fine, or use a food processor in batches. For a silky texture, strain the soup through a fine sieve after blending—totally optional.
How do I make gluten-free gazpacho?

Simply substitute your favorite gluten-free bread for both the blended bread and the croutons, and double-check your vinegar is gluten-free. The soup turns out just as delicious.

Final Thoughts

Tomato and Watermelon Gazpacho is everything you want in a summer dish: dazzlingly fresh, full of flavor, and incredibly easy to bring together. It’s a simple pleasure that’s meant to be shared and savored—whether you’re making a cozy dinner at home or aiming to wow your friends. Don’t be afraid to tweak the recipe to your liking, and definitely don’t wait for a special occasion—this gazpacho is a celebration in every bowl. Give it a try; your taste buds will thank you!