Watermelon gazpacho

Jun Tanaka's watermelon based gazpacho is a perfect summer dinner party dish
By Jun Tanaka
Watermelon gazpacho
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes plus 2 hours to infuse
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 watermelon
  • large handful mint, roughly torn
  • 4 ripe tomatoes, roughly chopped
  • 1/2 red pepper, deseeded and roughly chopped
  • 1/3 cucumber, peeled and roughly chopped
  • basil, cress
  • 4 tbsp red wine vinegar
  • drizzle honey
  • 8 tbsp olive oil
  • 2-3 slices sourdough
  • 2 small ripe melons, such as Galia or Charentais


1. Slice the melons in half and scoop 4 melon balls out of each type of melon. You will only need half of each melon for the recipe.

2. Remove the flesh from the melon halves and roughly chop and put in a bowl. Add the tomatoes, cucumber, red pepper, mint, a drizzle of honey, 4 tbsp of vinegar, 8 tbsp of olive oil, a large pinch of salt and some pepper. Make sure it is well seasoned at this stage. If possible allow the mixture to marinade and the flavours to infuse for 2 hours.

3. Mix the contents of the bowl and taste the juice at the bottom. Readjust the seasoning as necessary.

4. Put the contents of the bowl into a blender and blend until smooth. Taste and adjust the seasoning you may need to add a splash more vinegar and a couple of pinches of salt.

5. Make the croutons by thickly slicing some bread. Youll need about 2 or 3 slices. Remove the crust and cut the dough into pieces of a similar size to the balls of melon.

6. Add some olive oil to a hot pan and put the croutons in. Sprinkle with salt and pepper and fry until golden brown on each side.

7. Ladle the gazpacho into a bowl over the melon balls and put the croutons on top. Sprinkle with some basil leaves and a drizzle of olive oil

8. Serve the gazpacho ice cold.

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