Watermelon Gazpacho
This Watermelon Gazpacho is an ideal summer refresher—a vibrant, chilled soup that combines the sweetness of watermelon with the freshness of classic tomato-rich gazpacho.
Ingredients
- 4 heaping cups seedless watermelon cubes, divided
- 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber), divided
- 1 red bell pepper, sliced and divided
- 1 onion, sliced and divided
- 1 garlic clove, roughly chopped
- ½ cup fresh basil leaves
- 2 cups tomato juice
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon chili powder
- Optional Garnish: Diced cucumber, avocado, watermelon, bell pepper, onion; a dollop of Greek yogurt or light sour cream; and minced basil or parsley.
Instructions
- Prepare the first batch: In a blender or food processor, combine 2 cups of cubed watermelon, ½ of the sliced cucumber, ½ of the sliced onion, ½ of the sliced bell pepper, the garlic clove and basil leaves. Pulse until the mixture is blended but still textured with bits and pieces. If you prefer a smoother consistency, puree until completely smooth. Once blended to your desired texture, pour this mixture into a large mixing bowl.
- Prepare the second batch: Repeat the same process with the remaining watermelon, cucumber, onion, and bell pepper. Pulse or puree based on your preference, and add it to the mixing bowl with the first batch.
- Final assembly: Add the tomato juice, red wine vinegar, olive oil, salt, and chili powder to the bowl. Stir everything together until it’s well combined. Cover the bowl and place it in the fridge to chill for at least 2 hours, preferably overnight. This allows the flavors to meld together beautifully and the soup to thicken slightly.
- Serve the gazpacho chilled. You can top each bowl with optional garnishes, such as a dollop of Greek yogurt or light sour cream and some diced cucumber, watermelon, or avocado. Freshly minced basil or parsley adds an extra layer of freshness.
Notes
Texture preference:
• If you prefer a chunkier gazpacho, pulse the ingredients just until they are broken down but still have visible pieces. For a smoother soup, blend longer until everything is fully pureed.
Storage:
• This gazpacho will keep in the refrigerator for up to 4 days. Store it in an airtight container to maintain its freshness. Unfortunately, gazpacho does not freeze well, as the texture of the ingredients changes after thawing.
Nutrition Information per serving
Serving Size: 1 cupCalories: 110Carbohydrates: 11gProtein: 2gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 45mgFiber: 2gTotal Sugar: 8g— Natural Sugar: 8g— Added Sugar: 0gVitamin C: 72mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.