Watermelon Gazpacho
A refreshing and hydrating chilled soup made with ripe watermelon, savory vegetables, and fresh herbs, perfect for hot summer days.
Ingredients
Main Ingredients
- 4 cups cubed seedless watermelon Pick a ripe, sweet watermelon for the best flavor.
- 1 medium English cucumber, diced Adds a refreshing balance.
- 2 medium tomatoes, diced Adds savory balance.
- 1 medium red bell pepper, diced Brings crunch and flavor.
- 2 stalks green onions, diced Adds tanginess.
- 1 clove garlic, minced For bold flavor.
- 1/4 cup fresh basil leaves Provides aromatic freshness.
- 3-4 tablespoons red wine vinegar Brightens the flavors.
- 3 tablespoons olive oil Adds velvety texture.
- to taste sea salt
- to taste black pepper
- 1 small jalapeño, optional For an extra kick.
Garnishes
- 1 avocado, diced Adds creaminess.
- 1/4 cup microgreens For visual appeal.
Instructions
Preparation
- In a blender, combine the cubed watermelon, diced cucumber, tomatoes, red bell pepper, and green onions.
- Add the minced garlic, basil, red wine vinegar, olive oil, salt, pepper, and jalapeño (if using).
- Blend all ingredients until smooth.
- Set aside some of the chopped cucumbers, tomatoes, red bell pepper, and green onions for texture.
- Stir in the reserved diced vegetables for added crunch.
- Transfer the mixture to a large bowl, cover tightly, and chill in the refrigerator for at least 3 hours, or overnight for best flavor.
Serving
- When ready to serve, stir the gazpacho well.
- Garnish with diced avocado, microgreens, and a drizzle of olive oil.
Notes
Store in the refrigerator for 3–4 days. You can freeze it for up to 2 months, but it's best enjoyed fresh.