Watermelon Gazpacho with Toasted Wholemeal Tortilla

Claire watermelon gazpacho Claire watermelon gazpacho

Replacing the tomatoes in traditional gazpacho with watermelon makes this light soup perfect for summer. 

6 people 15 minutes 10 minutes


  • 0.5 large Cucumber peeled and chopped
  • 1 drop Olive Oil
  • 1 small Red Onion chopped
  • 3 - Red Pepper chopped
  • 9 - SuperValu Red Grapes Seedless halved
  • 600 g SuperValu Watermelon chopped and seeds removed
  • 2 - Whole Wheat Tortilla
  • 2 - Yellow Pepper chopped


  1. Preheat the oven to 175oC/gas mark 4.
  2. Roll up the tortillas tightly. Using a sharp knife, cut them into 10mm strips by cutting through the roll at intervals. Toss the tortilla strips in olive oil, place on a baking tray and bake in the oven for 15 minutes.
  3. Pop the halved grapes in the freezer for 30 minutes.
  4. Place the watermelon, peppers, onion and cucumber in a blender and blitz to a coarse purée. Add enough cold water to make it a pouring constistency.
  5. Pour the soup into bowls, adding three grape halves to each bowl. Top with crispy tortilla strips and a drizzle of olive oil. 
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