Melon Gazpacho with Grilled Prawn Salad

A Refreshing Culinary Masterpiece by Derek Sawyer

This recipe artfully combines the natural sweetness of mini seedless watermelon and a choice of honeydew or cantaloupe, with the crispness of cucumber and the subtle heat of Fresno chiles. The result is a vibrant and refreshing gazpacho that will invigorate your palate on the warmest of days.

The secret to the gazpacho’s luxurious texture lies in the inclusion of melon seeds, which naturally thicken the soup, and the emulsification of extra-virgin olive oil, adding a velvety mouthfeel. A touch of sherry vinegar and kosher salt elevate the flavors, creating a harmonious blend of sweet and savory.

To serve, Chef Derek Sawyer recommends ladling the gazpacho into chilled soup bowls, then adding a generous portion of the Grilled Prawn Salad to the center. For an elegant finishing touch, a drizzle of olive oil around the salad and a sprinkle of smoked paprika provide visual appeal and an extra layer of flavor.

Whether you’re hosting a summer party or simply seeking a refreshing meal on a warm day, Chef Derek Sawyer’s Melon Gazpacho with Grilled Prawn Salad promises a symphony of flavors that will leave you craving more. So, gather your ingredients and prepare to indulge in this culinary masterpiece that celebrates the essence of summer on a plate (in a bowl.)

Watermelon and Tomato Gazpacho in white bowls. Traditional Spanish cold soup.

Melon Gazpacho With Grilled Prawn Salad

Recipe by Derek Sawyer
Course Main Course, Side Dish, Soup


For the Melon Gazpacho:

  • 1 mini seedless watermelon, rind removed
  • 1 summer melon, honeydew or cantaloupe recommended, rind removed
  • ½ cucumber, peeled
  • 2 Fresno chiles, deseeded
  • 4 ice cubes
  • 1 cup extra-virgin olive oil
  • ½ cup sherry vinegar
  • Kosher salt, to taste, about 2 teaspoons

For the Grilled Prawn Salad:

  • 4 U-12 tiger prawns, deveined and tailed
  • Kosher salt, to taste
  • 1 teaspoon canola oil
  • ½ cucumber, peeled and chopped bite size
  • 1 small shallot, diced
  • 1 lime, zested and juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper


  • For the gazpacho, add to blender the melons with seeds*, cucumber, and Fresno chiles. Blend to combine, then add the ice. Continue blending and begin slowly adding olive oil until it’s completely emulsified. Add sherry and salt, to taste**, blend until incorporated. Pass through a strainer, then chill in coldest part of refrigerator.
  • To make the grilled prawn salad, lightly coat prawns with canola oil and a pinch of salt. Place them on a hot grill or in a sauté pan and flip after they turn golden brown (about 2 minutes on each side). Let prawns cool, then peel and chop to match chopped cucumber size. Add all ingredients to medium-size bowl, mix together. Add salt to preferred taste. Store in refrigerator until ready to serve.
  • To serve, hand whisk the gazpacho, then use an 8-ounce ladle to spoon gazpacho into 4 chilled soup bowls. Re-mix the prawn salad, then spoon a ¼ portion into middle of each filled soup bowl. If desired, drizzle olive oil on soup surface around salad center, and sprinkle with smoked paprika.


*The seeds of the melon will be a natural thickener that adds body.
**Salt is a seasoning, meaning before it makes your product “salty,” it brightens it. Don’t be afraid to use it.