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For Meatless Friday, Elizabeth Tomlin shares a simple summer twist on the classic Spanish soup.

This recipe puts a summery twist on the classic Spanish soup. Traditionally served cold, gazpacho brings in the best of summer flavors. I serve this recipe with charcuterie or sandwiches for a meal, or as “shooters” for party appetizers. The great thing about gazpacho is it’s a “dump” recipe”—dump in a little bit of this and a little bit of that, and everyone will love it. What’s more, this recipe takes no more than 10 minutes to prepare. Feel free to use this recipe as the backbone of your gazpacho and add other veggies that may be in your garden or at your local market.

Cucumber Watermelon Summer Gazpacho


5 pounds of ripe tomatoes, cored and cut into chunks. (I prefer Roma or on the vine, but use what looks good at your local store or farmer’s market.)
5 cups seedless watermelon, diced small (reserve ½ cup of this watermelon for serving)
1 medium cucumber, peeled and cut into about 1-inch chunks
3 tablespoons chopped red onion
2 garlic cloves, peeled and smashed
3/4 teaspoon kosher salt, plus more to taste
1 tsp freshly ground black pepper, you can use jarred pepper, but freshly ground has more kick
2 – 4 ice cubes to keep ingredients cold while blending
1/4 cup high-quality extra virgin olive oil
2 medium avocados, peeled and diced small


In a blender combine the tomatoes, 2 cups watermelon (reserving ½ cup), cucumber, onion, garlic, salt, pepper and ice cubes.

Blend on low until smooth. Do not over-blend or the gazpacho will become frothy.

Drizzle in the oil and pulse to mix.

Chill the gazpacho in refrigerator until very cold, at least 30 minutes.

Serve garnished with the reserved, diced watermelon and avocado.

Click to tweet:
For #MeatlessFriday, try a summery twist on the classic Spanish soup. #catholicmom

Download printable recipe


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Copyright 2022 Elizabeth Tomlin
Images: Canva