Watermelon and Tomato Gazpacho The Spanish summer classic in a fruity combination of watermelon and tomato.
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10 MIN.



For the gazpacho

  • 500 g red watermelon
  • ½ red chilli pepper
  • 2 sprigs of basil
  • 400 g whole or chopped tomatoes
  • 1 heaped tbsp. tomato paste
  • 1 tbsp. olive oil
  • 1 tbsp. apple vinegar
  • Salt
  • 150 g ice cubes

For the decoration

  • 12 basil leaves
  • 6 mini Mozzarella
  • 6 cherry tomatoes


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Cut the watermelon flesh from the peel and dice. Set some cubes aside for the decoration. Wash and trim the chilli pepper, halve lengthwise and remove the seeds. Wash the basil leaves and pat dry. Drain the mini Mozzarella. Wash the cherry tomatoes and allow to drip dry.
  3. Add the ingredients to the blender jar in the following order: tinned tomatoes, chilli pepper, tomato paste, watermelon, salt, oil, vinegar, basil, ice cubes. Close the blender jar with the lid.
  4. Select the Ice Cream setting and press the button to run the program. Or blend manually to achieve the desired consistency. Once the program has finished, remove the lid.
  5. Prepare the decoration by decoratively placing the prepared ingredients on cocktails sticks. Serve the gazpacho in glass bowls, decorate with the cocktail sticks and enjoy immediately.


If the soup is a little too sour, sweeten it with a little sugar.


No problem if there are any fruit residues left over from the preparation! The FRESH & SAVE vacuum system guarantees optimum product quality over a longer period of time.

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