Watermelon Gazpacho
Classic and refreshing gazpacho made with watermelon for a delicious summer twist! This super tasty Watermelon Gazpacho recipe is a cold soup that's so quick and easy to make without any cooking, perfect for a light lunch or dinner.
Servings: 4
Ingredients
- 1 medium English cucumber , peeled, seeded
- 2 cups diced tomatoes
- 2 cups diced watermelon , plus more for garnish
- 1/2 red bell pepper , seeds and ribs removed, finely chopped
- 1/4 cup olive oil , plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 small jalapeno pepper , seeds removed, finely minced
- 1/2 a shallot , finely minced
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- sour cream, torn basil, crusty bread , for serving, optional
Instructions
- Finely dice the cucumber and set aside a bit for garnish. Transfer the rest of it to a blender.
- Add to blender the tomatoes, watermelon, bell pepper, olive oil, vinegar, jalapeno, shallot, salt, and pepper.
- Blend until desired consistency is reached. Give it a taste and add more salt, pepper, vinegar, or oil if necessary.
- Transfer to an airtight container and chill for at least 2 hours.
- Divide gazpacho among bowls and top with a swipe of sour cream, fresh torn basil, a drizzle of olive oil, the reserved diced cucumber and a bit of diced watermelon. Enjoy with some crusty bread, if desired.
Nutrition
Calories: 182kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 597mg | Potassium: 476mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1156IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 2mg