Prep Time 15 mins
Rest Time 1 hr
Total Time 1 hr 15 mins
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Summer
Description

This refreshing Watermelon Gazpacho is a chilled, vibrant twist on the classic Spanish soup—blending juicy watermelon, ripe tomatoes, crisp cucumbers, and a touch of spice into a light, hydrating dish perfect for hot summer days.

Ingredients
    For the Gazpacho Base:
  • 4 cups watermelon (seedless, chopped)
  • 2 medium tomatoes (ripe, chopped)
  • 1 cucumber (peeled and chopped)
  • ½ red bell pepper (chopped)
  • ¼ small red onion (chopped)
  • 1 small garlic clove (minced)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp red wine vinegar
  • 1 tbsp lime juice (freshly squeezed)
  • Salt to taste
  • Black pepper to taste
  • 1 small jalapeño (optional, for heat, deseeded)
    • For the Garnish:
  • 2 tbsp cucumber (finely diced)
  • 2 tbsp watermelon (finely diced)
  • 1 tbsp red onion (finely diced)
  • Fresh mint or basil leaves (for garnish)
  • A drizzle of olive oil (optional)
Instructions
    Prep Your Ingredients
  1. 1
    Wash and chop the watermelon, tomatoes, cucumber, red bell pepper, onion, garlic, and jalapeño. Make sure to peel the cucumber and remove any seeds if necessary. Set aside a small portion of the chopped cucumber, watermelon, and onion for garnish.
    2. Blend the Soup
  2. 2
    In a high-speed blender, combine the chopped watermelon, tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño (if using), olive oil, red wine vinegar, lime juice, salt, and pepper. Blend until smooth. Adjust the salt, acidity, or spice to taste.
    3. Chill the Gazpacho
  3. 3
    Transfer the blended soup to a large bowl or pitcher. Cover and refrigerate for at least 1 hour to let the flavors meld and the soup chill properly.
    4. Serve and Garnish
  4. 4
    Before serving, give the soup a gentle stir. Pour into chilled bowls or glasses. Top with the reserved finely diced watermelon, cucumber, and red onion. Garnish with fresh mint or basil leaves and an optional drizzle of olive oil.
Note

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Spice Level: Adjust the jalapeño or skip it for a milder soup.

Make It Creamy: Add half an avocado to the blender for a creamier texture.

Extra Sweetness: If your watermelon isn’t very sweet, add ½ tsp honey or maple syrup.

Keywords: summer soup, healthy gazpacho, easy appetizer, refreshing, vegan
Read it online: https://petitepanini.com/recipe/watermelon-gazpacho-recipe/