Before the summer season is over, I want to share one more watermelon recipe with you. This extremely delicious and so fresh watermelon gazpacho is a must-try ASAP. Wink. Watermelon, cucumber and tomato are nicely rounded up with a salty and crispy topping. Perfect to serve chilled on a hot summer day.
Watermelon gazpacho is a lovely, very refreshing drink. In fact, there’s nothing more hydrating than this gazpacho. Wink. Made with amazing ingredients, such as watermelon, cucumber and tomato it’s just perfect for summer. However, that’s not all. I also “pimped” it up with a crispy slice of prosciutto as a topping.
This combination might be a bit unusual, but it’s a really fantastic and delicious combination. For more unusual recipe combinations, make sure not to skip these here: American bacon-peach pancakes, my favourite tapas bacon-wrapped dates, a super green avocado-jalapeno margarita cocktail, savoury wild garlic pancakes, vegan golden milk, a chilled avocado yogurt soup, delicious crunchy coconut pickles or a flavourful chili con chocolate.
Furthermore, did you know that watermelon and cucumber belong to the same family? Yes. In fact, they are distant sisters. Wink. Watermelon, being the big sister, is my favourite summer fruit. It’s sweet, fresh and colourful. On the other hand, the smaller sister, the cucumber, is just like watermelon, green on the outside, but bright on the inside. And whenever I eat a cucumber the taste reminds me of watermelon, but never the other way around.
In addition, as a fun fact, watermelon, cucumber and tomato are all fruits, botanically speaking. They are all three low in calories and packed with water. Moreover, staying hydrated is very important and these three fruits are made of 92-96% of water.
Beside promoting hydration, they are rich in vitamins, fiber, minerals and antioxidants, too. Enjoying watermelon, cucumber (with peel) and tomato helps your heart and muscles and can make your skin and hair look beautiful. Also, if you have a sunburn, simply take a tomato, cut it in half and rub it on the skin. Handy and healthy. Wink.
Furthermore, usually, gazpacho always comes with a topping. For instance, also depending on what kind of gazpacho you make, you can use diced vegetables, fruits, bread croutons, eggs or shrimps.
On my latest almond-garlic soup, I added grapes as the topping. Oh, don’t miss my super delicious detox beetroot raspberry soup, too. However, I thought something salty and crispy would be just perfect for this fruity and sweet gazpacho. Therefore, I picked prosciutto. But you can use a slice of bacon, too. It works great with both.
Ingredients for two portions of watermelon gazpacho:
- 700 g watermelon cubes (deseeded)
- 10 cm or 1/3 of a big cucumber (deseeded)
- 3-5 Tbsp of tomato puree
- a pinch of salt
- 2 slices of prosciutto or bacon
To begin, cut the watermelon into larger cubes and wash the cucumber. Then, cut the cucumber lengthwise in half and, using a spoon, scrape out the middle part where the seeds are. At this point, put the watermelon, deseeded cucumber, tomato puree and a pinch of salt in a blender and blitz for 30 seconds or until smooth. Put in the fridge to chill.
While the watermelon gazpacho is cooling in the fridge, prepare the topping. You can either use bacon or prosciutto. If using bacon, place it directly into a cold pan. But, if you decide to use prosciutto (which has less fat than bacon), add a drizzle of olive oil to the pan and then, only when hot, add the prosciutto slices.
After a couple of minutes, flip the slices over. Once the slices are curled up and crispy, remove them from the pan and place them on a paper towel to drain the excess grease.
In conclusion, divide the watermelon gazpacho between two glasses or smaller bowls and top with crispy prosciutto. Make this delicious and refreshing gazpacho on a hot summer evening and surprise your friends. Or make it just because you want something sweet but salty, something smooth but crispy.
Enjoy!
