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Andalusian Watermelon Gazpacho

Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 1 kg watermelon peeled and chopped
  • 1 onion chopped
  • 1 green pepper deseeded and chopped
  • 1 red pepper deseeded and chopped
  • 3 cloves of garlic crushed
  • 200 g bread – slightly stale
  • 1 cucumber roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • Salt and pepper to taste


  • Keep a few chunks of watermelon back to garnish.
  • Place all the remaining ingredients apart from the oil, vinegar and seasoning into a blender. Blend until smooth.
  • Stir in the olive oil, vinegar and season to taste.
  • Serve cold in a cup, topped with the remaining finely chopped watermelon.


Tip: Put in an airtight, watertight container or flask and take on a picnic