Watermelon Gazpacho with Shrimp Ceviche

By Naperville Magazine
August 2025 View more Recipe

By Kelli Ra Anderson

Refreshing and delicious, a chilled watermelon gazpacho is summertime in a bowl. Imparting a subtle sweetness but with none of its characteristic watermelon flavor, this version of gazpacho with a twist takes every advantage of garden produce now at peak flavor. A classic Spanish dish, it brings together a beautiful balance of savory and sweet, not only perfect for a hot summer day, but one that whips up in a snap. Just rough-chop the ingredients, pop into a blender and chill. Does it really get any easier?

The addition of a citrusy shrimp ceviche, served with a side of rustic garlic bread and maybe a chilled Sauvignon Blanc, make this special gazpacho a perfect meal for a lazy summer day.

GAZPACHO INGREDIENTS

4 cups watermelon, seeded and diced
1 English cucumber, peeled and diced
3 medium tomatoes (very ripe), diced
1 red pepper, diced
⅓ cup red onion, diced
1 garlic clove
⅓ cup cilantro
4 tablespoons aged sherry vinegar
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 jalapeño, seeded, diced

DIRECTIONS

1. Place all ingredients into a blender.

2. Blend until liquefied.

3. Pour into a container to chill for at least 4 hours (or ideally overnight).

PRO TIP: To find that perfectly sweet ripe watermelon, look for a bright yellow “field spot” (not white or creamy), dull skin (not bright green), and a fruit that is heavy for its size. It should sound hollow when thumped.

SHRIMP CEVICHE INGREDIENTS

½ pound raw shrimp, peeled, diced
½ cup lime juice
¼ cup lemon juice
1 Roma tomato, diced
¼ cup red onion, diced
½ jalapeño, diced
¼ cup cilantro, chopped
¼ teaspoon salt
1 avocado, peeled and diced

DIRECTIONS

1. Mix the lime and lemon juices in a medium glass bowl. (Avoid metal bowls, which can react with the acids.) Remove one-fourth of the juice and set it aside. Place the raw shrimp and remaining three-quarters of the juice into the bowl. Stir together to ensure shrimp are completely covered. Cover and chill for 1 hour, until shrimp have become white and opaque.

2. Mix all remaining ingredients into a bowl, except the avocado. Stir in the drained shrimp. Pour remaining juice over the mixture. Cover and chill 1 hour before serving.

3. Pour very chilled gazpacho into serving bowls (the icier, the better), top with ceviche, diced avocado, garnish with cilantro, drizzle with olive oil, and dust with cracked pepper.

PRO TIP: Aged sherry vinegar, commonly used in Spanish cuisine, imparts a distinctive flavor, being sweeter and nuttier than its wine vinegar counterparts. However, if sherry vinegar is unavailable, red wine vinegar is a fine substitute.

Photos: Kellira Media