, , , , , , , , ,

This recipe, from Eivissa – The Ibiza Cookbook, is a twist on gazpacho, the traditional Spanish cold tomato soup.

Cila, my writer friend and yoga student, edited the cookbook. She tipped me off to this recipe because she thinks it is a perfect antidote to 90 minutes of sweating in a yoga class!

Made with watermelon as a base it is sweet, light, spicy, fresh and like the original a great way to rehydrate and get extra vitamins and electrolytes on a hot summer day.

Leave off the feta for a vegan option, or top with a sprinkling of seeds.



1 large tomato, peeled and deseeded
1 large cucumber, peeled and chopped
¼ sweet onion, chopped
½ red pepper, chopped
1–2 fresh red chillies, deseeded and chopped
4 tbsp extra virgin olive oil
Juice and finely grated zest of 2 limes
2 tsp agave syrup (optional)
Salt and black pepper

To serve

350g (12oz) watermelon flesh, roughly chopped
1 small cucumber, chopped
1 large yellow or green tomato, chopped
¼ red onion, very thinly sliced
75g (3oz) feta cheese
Handful mint, leaves sliced into ribbons
Salt and black pepper


  1. Purée the watermelon, tomato, cucumber, onion, red pepper, 1 chilli, olive oil, a large pinch of lime zest and 3 tablespoons of the juice in a bowl or jug with a hand-held blender, or in the bowl of a food processor until smooth.
  2. Taste and add more lime juice, chilli and/or agave syrup.
  3. Season to taste and chill until ready to serve.
  4. Divide the chopped vegetables among the serving bowls then spoon over the chilled soup base.
  5. Garnish each serving with crumbled feta, mint ribbons, salt, pepper and a pinch of lime zest.

Share your favourite fruit recipe in the comments!