Spanish · PANTRYHOP RECIPE
Gazpacho de Sandía
15 minutes · 4 servings · vegan
A modern Spanish twist on gazpacho, still rooted in the chilled soup tradition.
Ingredients
Check you have the quantities below.
- 500 g watermelon, cubed and seeded
- 400 g tomatoes
- 1/2 medium cucumber, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 3/4 tsp salt
Let’s make it
- Blend all ingredients until smooth.
- Chill 10 minutes or serve over ice.
- Taste and adjust salt or vinegar if needed.
This sweeter gazpacho is often easier for children to enjoy than the classic version.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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