Fantastic Watermelon Gazpacho: 3 Summer Secrets
This chilled watermelon gazpacho is a refreshing blend of sweet watermelon, crisp cucumber, and ripe tomatoes, with a hint of spice. It’s a perfect starter or light lunch for hot weather, offering a unique sweet and savory taste your guests will love.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds ripe watermelon, seeded and cubed
- 1 large cucumber, peeled, seeded, and roughly chopped
- 1 pound ripe tomatoes, cored and roughly chopped
- 1/2 red bell pepper, seeded and roughly chopped
- 1/2 small red onion, roughly chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt to taste
- Fresh mint leaves, for garnish
Instructions
- Combine watermelon, cucumber, tomatoes, red bell pepper, red onion, and jalapeño (if using) in a blender or food processor.
- Blend until smooth. You may need to do this in batches.
- Stir in lime juice and olive oil.
- Season with salt to taste.
- Chill in the refrigerator for at least 1 hour to allow flavors to meld.
- Serve cold, garnished with fresh mint leaves.
Notes
- For a smoother texture, strain the gazpacho through a fine-mesh sieve after blending.
- Adjust the amount of jalapeño to control the spice level.
- This gazpacho can be made up to 2 days in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 20g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
