Watermelon Gazpacho
When summer hits hard, there’s nothing quite like a chilled bowl of Watermelon Gazpacho to cool you down. This vibrant, sweet-savory twist on the classic Spanish cold soup is not only incredibly refreshing but also packed with vitamins and hydrating ingredients.
Servings 4
Calories 110kcal
Cost $6–$8
Ingredients
- 4 cups seedless watermelon cubed
- 1 cup cucumber peeled and diced
- 1 cup cherry tomatoes halved
- ½ red bell pepper chopped
- ¼ small red onion chopped
- 1 small garlic clove
- 2 tbsp red wine vinegar or lime juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 –2 tbsp fresh basil or mint leaves optional
- Crumbled feta diced cucumber, and mint for garnish (optional)
Instructions
- Prepare the produce: Wash and chop all the fresh ingredients.
- Blend it up: In a blender or food processor, combine the watermelon, cucumber, tomatoes, bell pepper, red onion, garlic, red wine vinegar (or lime juice), and olive oil. Blend until smooth.
- Season to taste: Add salt and pepper to your preference. For extra flavor, toss in a few fresh basil or mint leaves and pulse again.
- Chill: Transfer the gazpacho to a bowl, cover, and chill in the refrigerator for at least 1 hour for the best flavor.
- Serve and garnish: Pour into bowls or glasses. Top with feta, diced cucumber, or fresh mint if desired. Serve cold.
Notes
- Use ripe, sweet watermelon for the best flavor—taste it before blending!
- Don’t skip chilling time. It helps the flavors meld and enhances the refreshing feel.
- Strain for a smoother texture if you prefer a silkier soup—just pour through a fine mesh sieve.
- Balance the sweetness with a touch more lime or vinegar if needed.