Tomato and watermelon gazpacho with prawns

I’m one of those food bloggers who snaps a shot of a dish right before I eat it. I work full time, I have two kids and I’m always out and about. I don’t have the time nor the inclination to make food for the blog that I’m not going to eat. After a summer galivanting over far western Europe, I’m back in diet territory, and so you’ll notice a change in the dishes you’ll see on here. Not only are they going to be lacking all those love-hate things like butter, white rice, triple cream cheese and pasta, but I’m going to try and remember to add a nutritional count at the bottom of each dish. I’m going to pop back and do the same on some previous dishes, so you can use the archives for more healthy food.

So – still inspired by San Sebastian, here we have a gazpacho with elements of the exceptional one I had in Borda Berri in the old town. (more on San Sebastian here)


  • 12 large prawns, peeled and cleaned
  • 2 cups ripe tomatoes, loosely diced
  • 1 1/2 cups of watermelon, deseeded and loosely diced
  • 2 cloves of garlic, peeled
  • Two pieces of bread, torn roughly (stale bread is fine)
  • A dash of vinegar (red wine or sherry vinegar is best)
  • ¼ cup of extra virgin olive oil
  • Salt, pepper and sugar to taste
  • Chervil or basil for garnish



  1. Steam the prawns for 4 minutes, or until opaque, then refrigerate
  2. Place the tomato, watermelon, bread, garlic and vinegar in the blender and pulse until smooth.
  3. Season to taste, then blend on a fast speed, pouring olive oil in slowly.
  4. Place in bowls and refrigerate for at least 30 minutes
  5. To serve, place prawns on the top, garnish with herbs and a sprinkle of olive oil.

The soup can be poured into glasses and served as an appetiser in smaller quantities. It’s perfect with a glass of pink Champagne. For a vegetarian option, garnish with torn burrata cheese and roasted pine nuts.

Important information to factor

  • Cooking talent required: Not much at all. All the effort goes in the presentation.
  • Time taken: 45 minutes (30 minutes resting)
  • Serves: 4
  • Nutrition (per serving): 290kCal, 14.5g fat, 25.5g carb, 16g protein. Woohoo, skinny! you could lower the bread quantity and swap watermelon for cucumber if you want to reduce carbs.
  • Environmental/sustainability rating: Really good – you’re using up leftover bread, and keeping the least sustainable element (prawns, which are likely farmed) to a small quantity. Try and make in summer so you can buy local seasonal produce.


Some other suggestions or opinion to add? Please comment