Watermelon Gazpacho
Watermelon gazpacho, a fruity and refreshing spin on the Spanish cold tomato soup, is a summer staple. It's easy to make in a blender with fresh, in-season fruits and vegetables. Enjoy a bowl whenever it’s hot outside!
Servings: 4
Calories: 207kcal
Ingredients
- 4 heaping cups of cubed seedless watermelon
- 1 English cucumber diced, divided
- 3 medium tomatoes diced, divided
- 1 small red bell pepper diced, divided
- ¼ cup of red onion chopped
- 1 garlic clove chopped
- ¼ cup of basil plus more for garnish
- ¼ cup of red wine vinegar
- ¼ cup of olive oil plus more for garnish
- 1 teaspoon of salt plus more to taste
- ½ teaspoon of black pepper plus more to taste
Instructions
- To the cup of a blender, add all of the watermelon, half of the cucumber, half of the tomatoes, half of the red bell pepper, all of the onion, garlic, basil, red wine vinegar, olive oil, salt, and pepper.
- Blend until smooth, taste, and adjust seasoning levels. Optionally, for a smoother gazpacho, strain it into a bowl and discard the pulp.
- Add the remaining cucumber, tomatoes, and bell pepper and store it in a large container with a lid.
- Chill in the refrigerator for 4 to 5 hours or overnight for more flavor.
- Stir and serve with fresh basil and a drizzle of olive oil.
Notes
- Use fresh, in-season fruits and vegetables: If you can, make this watermelon gazpacho recipe in late summer using fresh, in-season fruits and veggies from your local farmer’s market.
- Slowly add the oil: By slowly drizzling the olive oil into the blender while it’s running (on low speed), the soup will be more emulsified and have more body.
- Don’t skip the chill! I highly recommend chilling the blended soup in the fridge for at least 4 hours before serving, although leaving it overnight will give you the best results. The flavors in gazpacho get even better as it sits, which is why the leftovers taste so good!
- Keep it cold: If it’s a scorching hot day, I recommend serving the soup over ice in a tall glass.
Nutrition
Calories: 207kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 592mg | Potassium: 570mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2372IU | Vitamin C: 52mg | Calcium: 42mg | Iron: 1mg
