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Watermelon Gazpacho Recipe

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4.3 from 21 reviews

This refreshing Watermelon Gazpacho is a chilled Spanish-inspired cold soup that combines sweet watermelon with fresh vegetables and herbs for a vibrant and hydrating summer dish. Perfectly blended and chilled, it's a light and flavorful appetizer or snack that beautifully balances sweetness, acidity, and a hint of spice.

Ingredients

Main Ingredients

  • 1 1/2 pounds cubed fresh watermelon
  • 3 large tomatoes (halved and cored)
  • 8 ounces cucumber (peeled and seeded)
  • 1 medium red bell pepper (cored and roughly chopped)
  • 1/2 small red onion (peeled and quartered)
  • 3 small garlic cloves (peeled)
  • 1/4 cup packed fresh mint leaves (plus more for garnish)
  • 1 thick slice of white bread (crusts removed and soaked)

Seasonings and Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lime juice
  • 3/4 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin

Instructions

  1. Blend ingredients: Place the cubed watermelon, halved and cored tomatoes, peeled and seeded cucumber, chopped red bell pepper, quartered red onion, peeled garlic cloves, fresh mint leaves, olive oil, sherry vinegar, lime juice, sea salt, black pepper, ground cumin, and the soaked white bread into a blender.
  2. Puree the soup: Blend all the ingredients until the mixture is mostly smooth, ensuring some texture remains for a pleasant mouthfeel.
  3. Adjust seasoning: Taste the gazpacho and modify the flavors by adding additional salt, ground black pepper, or sherry vinegar to your preference.
  4. Chill the soup: Transfer the blended soup into a bowl, cover with plastic wrap or a lid, and refrigerate for at least 4 hours to allow the flavors to meld and to serve it cold.
  5. Serve: When ready to enjoy, stir the soup gently, pour into bowls or glasses, and garnish with fresh mint leaves for an aromatic finish.

Notes

  • Soaking the bread softens the texture and helps to thicken the gazpacho naturally.
  • Make sure to remove the seeds and peel from the cucumber to keep the soup smooth in texture.
  • This gazpacho can be prepared up to a day ahead of time and stored in the refrigerator.
  • For a spicier version, add a pinch of cayenne pepper or a diced jalapeño.
  • Use ripe, fresh watermelon and tomatoes for the best flavor.

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