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Vegan January! - Learn How to Make Watermelon Gazpacho

By: Kanch Porta Panjabi

What's better than a fresh slice of watermelon on warm afternoon? Watermelon Gazpacho of Course! Chef Kanch from Masalas and Olives shares her recipe for this fresh and delicious vegan gazpacho! 

Gazpacho – ‘the soup-salad of Spain’ dates back to when Spain was part of the Islamic world. Traditionally made with mortar and left over bread that is about a week old.

 When I first met the hubby one of the things he loved to make up was a big pot of tomato gazpacho, for me it was hard to understand why you would want to blend so many vegetables in one soup rather then a salad. The more I drank it, the more the flavors came into harmony to my pallet and now it’s a weekly staple at the table.

 The sweet fresh taste couple with its good nutritional content makes this soup-salad perfect for a summer bbq’s, kids parties, picnics and a whole lot more

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Recipe Type: Soups & Creams

Prep time: 10 minutes

Cook time: 30 minutes

Makes 4 Servings



600 Grams watermelon

½ Kilo tomatoes

¼ Onion

1 Small cucumber

¼ Red pepper

1 Clove of garlic

4 Teaspoons olive oil

4 Teaspoons red wine vinegar

1/5 Teaspoons pink salt

6 Mint leaves

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 Cut and deseed the watermelon into chunks

 Remove skin, deseed and cut into chunks the tomatoes

 Peel skin and cut into chunks the cucumber

 Chop garlic, onion and pepper into small dice

 Put all the fruits and vegetables into the blender and blend till a smoothie texture

 Add salt, olive oil and vinegar and blend for 5 seconds till all mixed

 Taste and feel free to adjust the ingredients, increase salt or vinegar etc.

 Store in the fridge for 20 minutes till ready to serve and then top with chopped mint leaves

Perfect for/ at…

 *A BBQ or picnic, it’s a nutritious and hearty making a perfect starter

 * Serve it in a bowl or a glass

 *Adds a vibrant color to any table setting

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