Description
A light and refreshing summer soup, this Watermelon Gazpacho is a twist on the classic Spanish dish. The sweetness of watermelon combined with the savory flavors of cucumber, bell pepper, and red onion make for a delightful chilled soup that is perfect for hot days.
Ingredients
Scale
For the Gazpacho:
- 4 cups seedless watermelon, diced
- 1 cup cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1 small garlic clove, minced
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish:
- 1 tbsp chopped fresh mint or basil (optional)
- Diced avocado and crumbled feta (optional)
Instructions
- In a blender or food processor, combine watermelon, cucumber, bell pepper, red onion, garlic, vinegar, olive oil, salt, and pepper.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
Blend until smooth or your preferred consistency. Taste and adjust seasoning as needed.
Stir well and ladle into bowls. Garnish with fresh herbs, avocado, and feta if desired. Serve cold.
Notes
- This gazpacho is light, refreshing, and perfect for summer.
- For a spicier version, add a small piece of jalapeño before blending.
- It keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish-American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
