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Easy Watermelon Gazpacho Recipe

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4.1 from 54 reviews

This Easy Watermelon Gazpacho is a refreshing and vibrant cold soup perfect for hot summer days. Combining sweet watermelon with crisp cucumber, ripe tomatoes, and bell pepper, it offers a delightful balance of flavors enhanced by fresh basil or mint, tangy sherry vinegar, and a touch of garlic. Blended to a smooth base with some chunks for texture, it’s a light, hydrating dish that can be garnished with crumbled feta for a savory contrast.

Ingredients

Soup Base

  • 2 cups diced seedless watermelon (about 3/4 pound)
  • 1/2 small English hothouse cucumber (about 1/4 pound), cut into 1-inch chunks
  • 3/4 pound ripe tomatoes (about 1 1/2 large or 3 small), cored and cut into 1-inch chunks
  • 1/2 medium red bell pepper, cut into 1-inch chunks
  • 1/4 cup roughly chopped red onion
  • 1 small garlic clove, very roughly chopped
  • 1/4 cup fresh basil or mint leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar or lime juice)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper

Texture & Garnish

  • 2 cups diced seedless watermelon (about 3/4 pound)
  • 1/4 English hothouse cucumber (about 1/8 pound), finely chopped
  • Fresh basil or mint leaves (for garnish)
  • Crumbled feta cheese (optional)

Instructions

  1. Reserve the garnish: Set out a large bowl and a small bowl. Finely chop 1/2 cup of diced watermelon and place it in the small bowl for garnish. Add half of the remaining diced watermelon to the large bowl and half to the blender.
  2. Prep the cucumber: Cut off about a quarter of the cucumber, finely chop it, and add it to the small bowl with the watermelon for garnish. Cut the rest into 1-inch chunks, adding half to the blender and half to the large bowl.
  3. Prep the tomatoes: Core the tomatoes and cut into 1-inch chunks. Add half to the blender and half to the large bowl.
  4. Prep the bell pepper: Cut the bell pepper into 1-inch chunks. Add half to the blender and half to the large bowl.
  5. Blend the base: To the blender, add the onion, garlic, basil or mint leaves, olive oil, vinegar, salt, and pepper. Starting on low speed and increasing to high, blend until smooth, about 2 minutes.
  6. Add texture: Add the reserved watermelon, cucumber, tomatoes, and bell pepper from the large bowl. Pulse a few times to break them into small pieces, leaving some texture.
  7. Chill the soup: Cover the soup and refrigerate for at least 2 hours, until very cold, to allow the flavors to meld. Add a small pinch of salt to the reserved garnishes and refrigerate alongside the soup.
  8. Serve: Taste the chilled soup and adjust with more salt or vinegar as needed, considering the sweetness of the watermelon.
  9. Garnish and serve: Ladle into bowls and top with the reserved watermelon and cucumber garnish, crumbled feta if desired, and a few fresh basil or mint leaves. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use seedless watermelon for ease, but if using seeded, remove seeds before dicing.
  • Sherry vinegar adds a subtle sweetness; red wine vinegar or lime juice can be used as alternatives.
  • Adjust salt and vinegar according to the sweetness of your watermelon for balanced flavor.
  • Serve very cold for the most refreshing experience.
  • Optional feta garnish adds a nice salty contrast but can be omitted for a vegan version.

Find it online: https://recipethrive.com/easy-watermelon-gazpacho-recipe/