Gazpacho with Melon

Preparation info

  • Difficulty


  • Serves

    10 to 12

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here’s a delicious gazpacho inspired by a recipe given to me by Navarre-born, Madrid-based chef Carlos Oyarbide. Carlos serves his version with a green pepper sorbet, tiny shellfish, and a compote of honeyed raisins and vinegar to make his point that he has found his ultimate “inner gazpacho.”

In my version, I replace some of the water with melon to endow the soup with a fruity dimension, then I top it off with a slick of green pepper. That’s my inner gazpacho!

This soup will keep for days in the refrigerator.


  • 8 garlic cloves
  • Coarse salt
  • pounds red ripe tomatoes, halved, seeded, and grated (about 1 quart)
  • 1 small green bell pepper, diced
  • ½ red (bell) pepper, diced
  • 1 medium cucumber, peeled, seeded, and cut into chunks
  • 2 bunches of scallion(s), trimmed and sliced (about 2 cups)
  • 1 small cantaloupe, halved, seeded, and cut up
  • cup extra virgin olive oil
  • 3 cups cubed stale crustless bread
  • ½ teaspoon aged sherry wine vinegar, or more to taste
  • Pinch of sugar
  • Fine salt
  • Green Pepper Oil


  1. Peel the garlic and crush it with 2 teaspoons salt. Place in a large bowl and add the tomatoes, green and red bell peppers, cucumber, scallions, melon, olive oil, and bread. Stir, cover, and allow to macerate in the refrigerator at least 6 hours, overnight if possible.
  2. Puree the mixture in batches in a blender or food processor, adding a total of 5 cups cold water. Strain through a fine sieve into a bowl. Stir in the vinegar and sugar. Cover and refrigerate for at least 1 hour, then add salt to taste, if necessary.
  3. Ladle the soup into small bowls or cups for sipping. Drizzle the green pepper oil on top.