A refreshing twist on traditional gazpacho featuring sweet watermelon, spicy jalapeños, and succulent shrimp, perfect for hot summer days when you want something cool and invigorating.
Recipe Details
Ingredients
- 1kg fresh watermelon, cubed and seeded
- 500g ripe tomatoes, chopped
- 1 medium cucumber, peeled and chopped
- ¼ small red onion, chopped
- 1-2 jalapeño peppers, seeded and minced
- ½ medium red capsicum, chopped
- 60ml fresh lime juice
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 500g large raw shrimp, peeled and deveined
- 1 tbsp vegetable oil for cooking
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 clove garlic clove, minced
- 30g fresh mint leaves
- 30g fresh cilantro
- 1 medium avocado, diced
- 100g feta cheese, crumbled
- 1 lime lime wedges for serving
Instructions
-
In a food processor, combine 1kg fresh watermelon, 500g ripe tomatoes, 1 medium cucumber, ¼ small red onion, 1-2 jalapeño peppers, and ½ medium red capsicum. Pulse until roughly chopped but not completely smooth.
-
Add 60ml fresh lime juice, 3 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, and 1 tsp salt. Pulse briefly to combine. Transfer to a bowl and refrigerate for at least 2 hours.
-
Season 500g large raw shrimp with ½ tsp smoked paprika, ¼ tsp cayenne pepper, and minced 1 clove garlic clove. Heat 1 tbsp vegetable oil for cooking in a skillet over medium-high heat.
-
Cook shrimp for 2-3 minutes per side until pink and cooked through (internal temperature 74°C/165°F). Cool and refrigerate.
-
Taste gazpacho and adjust seasoning with more lime juice, salt, or jalapeño as needed.
-
Chop half the 30g fresh mint leaves and 30g fresh cilantro, reserving the rest for garnish.
-
Just before serving, stir chopped herbs into gazpacho.
-
Ladle gazpacho into chilled bowls. Top with cooked shrimp, diced 1 medium avocado, and 100g feta cheese.
-
Garnish with remaining fresh herbs and serve with 1 lime lime wedges for serving.
Tips
Watermelon Selection: Choose a ripe, sweet watermelon with deep red flesh. Tap it - a ripe one sounds hollow.
Texture Control: For a smoother gazpacho, blend completely. For more texture, pulse just until chunky.
Spice Level: Start with less jalapeño and add more to taste. Remove seeds and membranes for milder heat.
Make-Ahead: Gazpacho improves overnight as flavors meld. Cook shrimp day of serving for best texture.
Serving Temperature: Chill serving bowls in freezer for 15 minutes before serving for the coldest presentation.
Garnish Options: Try diced mango, toasted pine nuts, or crispy prosciutto for extra flavor and texture.