Watermelon Gazpacho
Watermelon, Roma Tomatoes, Papaya, Mango, Apple, Sherry Vinegar from Spain, Extra Virgin Olive Oil, Flaky Salt
Chef Luis Roger of MAD | Houston, TX
Yield: 8 servings
“Our watermelon gazpacho is the perfect aperitivo in the summer. The Sherry Vinegar PDO from Spain adds a bright, tangy flavor that elevates and balances the sweetness from the watermelon and tomatoes.” — Chef Luis Roger
Adapted by StarChefs | september 2025 | Photo: Bethany Ochs
INGREDIENTS
Watermelon Gazpacho:
1 kilogram quartered Roma tomatoes
1 kilogram cubed watermelon
150 grams diced white onions
150 grams diced green bell peppers
30 grams Sherry Vinegar PDO from Spain
25 grams sea salt
100 grams extra virgin olive oil
To Assemble and Serve:
8 cubes watermelon
8 cubes papaya
8 cubes mango
8 cubes apple
32 leaves baby basil
Extra virgin olive oil
Flaky sea salt
Ground black pepper
METHOD
For the Watermelon Gazpacho:
In a blender, combine tomatoes, watermelon, onions, bell peppers, Sherry Vinegar PDO from Spain, and salt. Blend on high speed until combined. Strain and return to blender. With the machine running, slowly stream in oil, blending until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place 1 cube watermelon, papaya, mango, and apple in each serving bowl. Top each with 4 leaves basil. Pour Watermelon Gazpacho around fruit. Drizzle with olive oil. Season with sea salt and pepper.
