Description
This refreshing Watermelon Gazpacho is a chilled, vibrant summer soup packed with fresh fruits and vegetables. Bursting with the sweetness of watermelon, crisp cucumber, juicy tomatoes, aromatic herbs, and a touch of red wine vinegar, it’s perfect for hot days. Quick to prepare, healthy, and bursting with flavor, this gazpacho is ideal as an appetizer or a light meal.
Ingredients
Units
Scale
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Produce
- 2 cups diced watermelon (skin and seeds removed)
- 1 cup diced cucumber (seeds removed)
- 1/2 cup diced tomato (pulp/seeds removed)
- 1/4 cup diced onion
- 1 red pepper, seeds removed
- 2 garlic cloves
- 5–6 Italian basil leaves, plus more for garnish
- 5–6 fresh mint leaves, plus more for garnish
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Condiments & Seasonings
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
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Optional for Garnish
- Finely chopped basil and mint
- Finely diced cucumber
- Feta cheese, crumbled (omit for vegan)
Instructions
- Prepare the Ingredients: Roughly dice the watermelon, cucumber, tomato, red pepper, and onion. Remove and discard skins and seeds from the watermelon, and deseed the cucumber, tomato, and red pepper. Peel the garlic cloves.
- Add Ingredients to Blender: Place the chopped watermelon, cucumber, tomato, pepper, onion, garlic, basil leaves, mint leaves, salt, and black pepper into a blender. Do not add any water, as the watermelon and cucumber provide enough moisture.
- Blend Until Smooth: Blend all the ingredients until you achieve a smooth consistency. Pause to scrape down the sides if needed to ensure even blending.
- Add the Oil and Vinegar: Add the extra virgin olive oil and red wine vinegar. Taste the gazpacho, add more salt or pepper if necessary, and blend for a few more seconds.
- Strain for Smoothness (Optional): For a silkier texture, pour the blended mixture through a fine mesh sieve to remove any remaining pulp. You can skip this step if you prefer your gazpacho thick and hearty.
- Chill and Serve: Refrigerate the soup until thoroughly chilled. When ready to serve, pour into bowls and garnish with finely chopped basil, mint, extra cucumber, and crumbled feta cheese if desired. Serve with a slice of bread and enjoy cold or at room temperature.
Notes
- Remove and discard all seeds from the watermelon, cucumber, and red pepper for best flavor and texture.
- Do not add water when blending, as it can dilute the flavors of the gazpacho.
- Use sweet or mild peppers such as bell peppers instead of spicy varieties to keep the soup light and refreshing.
- Customize garnishes with your favorite fresh herbs or omit feta for a vegan option.
- Gazpacho tastes best when well-chilled; prepare it ahead of time for maximum flavor.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 180
- Sugar: 14g
- Sodium: 950mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
