Watermelon Gazpacho
Watermelon Gazpacho is a vibrant, chilled soup that combines the sweetness of watermelon with savory tomatoes, cucumber, and mint for a refreshing and easy summer dish. No cooking required—just blend, chill, and enjoy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus 4 hours chilling)
- Yield: 4–6 servings
- Category: Appetizer
- Method: Blended
- Cuisine: Spanish
- Diet: Vegan
Ingredients
1.5 pounds cubed fresh watermelon
3 large roma tomatoes, halved and cored
1 small (1/2 pound) cucumber, peeled and seeded
1 medium red bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, peeled
1/3 cup packed fresh mint leaves
3 tablespoons olive oil
3 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon ground cumin
1 thick slice of white bread, soaked and crusts removed
Optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients
Instructions
- Combine all ingredients in a blender or food processor.
- Puree for 1 minute, or until the soup reaches your desired consistency.
- Taste and season with additional salt, pepper, and cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
Notes
- Use basil instead of mint for a different herbaceous flavor.
- For a gluten-free version, omit the bread or use gluten-free bread.
- Add a jalapeño for a spicy kick.
- Chilling the soup is essential for flavor and texture.
- Stir well before serving as ingredients may settle.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 9g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cheftinaskitchen.com/watermelon-gazpacho/
