Description
This refreshing Watermelon Gazpacho blends sweet watermelon with crisp veggies, fresh herbs, and a splash of lime for a chilled summer soup that’s both vibrant and flavorful.
Ingredients
Scale
- 6 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and chopped
- 1 medium red bell pepper, chopped
- 1 cup cherry tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh mint leaves
- 1 small jalapeño, seeded and chopped
- Juice of 1 lime
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chill your blender bowl or mixing bowl if possible for extra coolness.
- In a large mixing bowl, add watermelon, cucumber, bell pepper, cherry tomatoes, red onion, basil, mint, jalapeño, lime juice, red wine vinegar, olive oil, salt, and black pepper.
- Set up your blender or food processor. Blend the mixture until smooth but still slightly textured. Work in batches if needed.
- Strain the soup through a fine mesh sieve for a smoother finish, if desired.
- Refrigerate the gazpacho for 1 to 2 hours to allow the flavors to meld.
- Before serving, taste and adjust seasoning as needed. Garnish with diced cucumber, fresh herbs, or a drizzle of olive oil.
- Serve in chilled bowls and enjoy cold.
Notes
- Use very ripe watermelon for the best flavor and natural sweetness.
- Chill all ingredients before blending to make the soup extra refreshing.
- This soup keeps well in the fridge for up to 4 days.
- For a spicy kick, leave a few jalapeño seeds in.
- You can skip straining for a more rustic texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg