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Watermelon Gazpacho Recipe

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A refreshing and vibrant Watermelon Gazpacho, perfect for hot days, blending sweet watermelon with fresh vegetables, herbs, and a touch of vinegar for balanced flavor. This chilled Spanish-inspired soup is light, healthy, and easy to prepare, making it a delightful appetizer or light meal.

Ingredients

Main Ingredients

  • 4 cups diced seedless watermelon (about 1½ pounds)
  • 1 small English hothouse cucumber (about ½ pound)
  • 1½ pounds ripe tomatoes (about 3 large or 6 small)
  • 1 medium red bell pepper
  • ¼ cup roughly chopped red onion
  • 1 small garlic clove (very roughly chopped)
  • ¼ cup fresh basil or mint leaves (plus additional for garnish)

Seasoning & Garnish

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar or lime juice)
  • 1 teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon ground black pepper
  • Crumbled feta (optional, for garnish)

Instructions

  1. Reserve the garnish: Set out a large and a small bowl. Finely chop ½ cup of the watermelon and place it in the small bowl for garnish. Divide the remaining watermelon evenly, placing half in the large bowl and half into the blender.
  2. Prep the cucumber: Cut off about a quarter of the cucumber, finely chop it, and add it to the small bowl with the watermelon for garnish. Cut the rest into 1-inch chunks, adding half to the blender and half to the large bowl.
  3. Prep the tomatoes: Core the tomatoes then cut into 1-inch chunks. Divide evenly, placing half in the blender and half in the large bowl.
  4. Prep the bell pepper: Cut the red bell pepper into 1-inch chunks and split evenly between the blender and the large bowl.
  5. Blend the base: To the blender, add the onion, garlic, basil or mint, olive oil, vinegar, salt, and black pepper. Start blending on low speed and increase to high, blending until smooth—about 2 minutes.
  6. Add texture: Add the chunky watermelon, cucumber, tomatoes, and bell pepper from the large bowl to the blender. Pulse a few times just to break them into smaller pieces, ensuring some texture remains.
  7. Chill the soup: Cover the soup and refrigerate it for at least 2 hours until very cold to allow the flavors to meld. Add a pinch of salt to the reserved garnishes and refrigerate them alongside the soup.
  8. Serve: Taste the chilled soup and adjust seasoning with more salt or vinegar as necessary, considering the natural sweetness of the watermelon.
  9. Garnish and serve: Ladle the gazpacho into bowls. Top with the reserved watermelon and cucumber garnishes, sprinkle with crumbled feta if using, and add a few small basil or mint leaves for freshness. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • This gazpacho is best served very cold for optimum flavor and refreshment.
  • Adjust vinegar and salt according to the sweetness of the watermelon to balance flavors perfectly.
  • Feta is optional but adds a nice salty contrast to the sweet and fresh soup.
  • Use fresh, ripe tomatoes and watermelon for the best taste.
  • Can be made a day in advance and kept refrigerated to save time.
  • Leftovers should be stored in an airtight container and consumed within 4 days.

Find it online: https://miracooking.com/watermelon-gazpacho-recipe/