Summer Watermelon Gazpacho: A Refreshing Twist on a Classic
When the heat of summer hits its peak, nothing beats the refreshing zing of a chilled soup. That’s where this Summer Watermelon Gazpacho comes into play—a delightful blend of juicy watermelon and crisp vegetables, topped off with vibrant herbs. It’s not only a feast for the eyes but a cool retreat for your palate.
Ingredients
For the Soup:
- 4 cups cubed seeded watermelon 🍉
- 2 Roma (plum) tomatoes, seeded and chopped 🍅
- 1 red bell pepper, chopped 🫑
- ½ English cucumber, peeled, seeded, and cubed 🥒
- 1 garlic clove, roughly chopped 🧄
- 2 tablespoons minced shallot
- 2 tablespoons fresh lime juice 🍋
- 1 tablespoon apple cider vinegar 🍎
- 1 ½ teaspoons salt 🧂
- ¼ teaspoon freshly ground black pepper 🌶️
For the Garnish:
- ½ cup diced watermelon 🍉
- ¼ English cucumber, diced 🥒
- ½ green pepper, cored, seeded, and diced 🫑
- ½ small red onion, diced 🧅
- 1 tablespoon minced mint or basil leaves 🌿
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper 🌶️
Instructions
- Blend the Soup: Combine the watermelon, tomatoes, red bell pepper, cucumber, garlic, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender. Blend until smooth, which should take about 20-30 seconds. If your blender’s capacity is limited, you may need to do this in batches.
- Chill the Soup: Pour the blended mixture into a large bowl or pitcher. Cover and refrigerate until chilled, which should take at least 1 hour, though overnight is preferable for the flavors to fully meld and intensify.
- Prepare the Garnish: Just before you’re ready to serve, toss together the diced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.
- Serve: Ladle the chilled soup into bowls. Top each serving with a scoop of the garnish, a drizzle of extra virgin olive oil, and a sprinkle of freshly ground black pepper. This is your moment to enjoy the fruits of minimal labor with maximum flavor!
Timing
- Prep Time: 20 minutes
- Chill Time: At least 1 hour
- Total Time: 1 hour 20 minutes
Servings
- Serves: 4
This Summer Watermelon Gazpacho is an ideal starter for a summer dinner party or a light and satisfying meal on its own. With each spoonful, you’ll discover a perfect balance of sweet and savory notes, enhanced by a herbal freshness. Dive into this pool of coolness on any hot day!
Summer Watermelon Gazpacho
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Ingredients
For the Soup:
4 cups cubed seeded watermelon 🍉
2 Roma (plum) tomatoes, seeded and chopped 🍅
1 red bell pepper, chopped 🫑
½ English cucumber, peeled, seeded, and cubed 🥒
1 garlic clove, roughly chopped 🧄
2 tablespoons minced shallot
2 tablespoons fresh lime juice 🍋
1 tablespoon apple cider vinegar 🍎
1 ½ teaspoons salt 🧂
¼ teaspoon freshly ground black pepper 🌶️
For the Garnish:
½ cup diced watermelon 🍉
¼ English cucumber, diced 🥒
½ green pepper, cored, seeded, and diced 🫑
½ small red onion, diced 🧅
1 tablespoon minced mint or basil leaves 🌿
1 tablespoon extra virgin olive oil
Freshly ground black pepper 🌶️
Instructions
1️⃣ Blend the Soup: Combine watermelon, tomatoes, red bell pepper, cucumber, garlic, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender. Blend until smooth, about 20-30 seconds. Depending on your blender’s capacity, you may need to work in batches. 🥤
2️⃣ Chill the Soup: Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate until chilled, at least 1 hour, preferably overnight. The longer it rests, the more the flavors will intensify. ❄️
3️⃣ Prepare the Garnish: Just before serving, mix together the diced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl. 🌿
4️⃣ Serve: Divide the chilled soup among bowls. Top each serving with a small handful of the garnish, a drizzle of extra virgin olive oil, and a sprinkle of freshly ground black pepper. Enjoy! 🍽️
- Prep Time: 20 mins
- Cook Time: 1 hour