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