Chill Out with This Refreshing Watermelon Gazpacho Recipe

A vibrant no-cook summer soup showcasing sweet watermelon and juicy tomatoes, this Watermelon Gazpacho is a refreshing delight.

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Prep Time 15

Chill Time 2

Total Time 2 15

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 large Cucumber Adds a refreshing crunch; zucchini can be a good substitute.
1 large Red Bell Pepper Provides sweetness and vibrant color; for a milder taste, try yellow or orange bell pepper.
4 medium Tomatoes Essential for that classic gazpacho base; ripe and juicy tomatoes are key for the best flavor.
4 cups Watermelon Contributes unique sweetness; fresh mango can be used as an alternative for a twist.
3 tablespoons Extra-Virgin Olive Oil Adds richness and enhances flavor; opt for a high-quality oil for the best results.
2 tablespoons Sherry Vinegar Provides necessary acidity and depth; red wine vinegar or lemon juice are good substitutes.
1 small Jalapeño Introduces mild heat and complexity; omit for milder soup or switch to bell pepper.
1 small Shallot Offers aromatic depth; green onions can work as a substitute.
to taste Kosher Salt Basic seasoning to enhance overall flavor; adjust to your taste preferences.
to taste Black Pepper Basic seasoning to enhance overall flavor; adjust to your taste preferences.

For Garnish

1 small Reserved Cucumber Adds a fresh touch to the presentation.
2 tablespoons Shallots Finely chopped to sprinkle on top for extra flavor.
1/4 cup Fresh Basil or Cilantro Offers an herbal note to elevate the dish.
to drizzle Olive Oil A finishing touch that enriches the soup’s taste.

Equipment

high-speed blender

Method

Step-by-Step Instructions

Begin by reserving a small portion of cucumber and shallots for garnish. Finely dice the cucumber and shallots, setting them aside in a bowl.
In a high-speed blender, combine chopped cucumber, red bell pepper, ripe tomatoes, fresh watermelon, extra-virgin olive oil, sherry vinegar, jalapeño, and most of the shallot. Blend on high for 1-2 minutes until the mixture is smooth and vibrant.
Once your base is blended, sprinkle in kosher salt and black pepper to taste. Blend again briefly for about 10-15 seconds to incorporate the seasonings.
Transfer the blended gazpacho into a large bowl or container and cover it with plastic wrap or a lid. Place it in the refrigerator for at least 2 hours, or overnight for maximum flavor infusion.
After chilling, give the Watermelon Gazpacho a gentle stir to mix any settled components. Ladle the soup into bowls, then garnish each serving with the reserved cucumber, shallots, and a sprinkle of fresh basil or cilantro. Drizzle a bit of extra olive oil over the top.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 9gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

This vibrant Watermelon Gazpacho is not just a feast for the senses; it's a refreshing summer delight that’s super easy to make!

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