Description
This Watermelon Gazpacho is a refreshing, chilled soup perfect for hot summer days. Combining the sweet juiciness of watermelon with crisp cucumber, tangy tomatoes, and a hint of jalapeño heat, this vibrant soup is a delightful twist on traditional gazpacho. Finished with fresh herbs and served with toasted bread, it’s a light and flavorful appetizer or light meal that’s easy to prepare and packed with freshness.
Ingredients
Scale
Soup Ingredients
- 1 medium cucumber, peeled and seeded
- 1/2 red bell pepper, seeds and ribs removed, finely chopped
- 2 cups cored, roughly chopped tomatoes
- 2 cups coarsely chopped watermelon
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon sherry vinegar, or more to taste
- 1 to 2 tablespoons finely chopped jalapeño
- 3 tablespoons finely chopped shallot, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Sliced fresh basil
- Cilantro leaves
- Toasted bread
Instructions
- Prepare Vegetables: Finely chop one-quarter of the cucumber and set it aside for garnishing the final dish. Coarsely chop the remaining cucumber and transfer it into a blender along with the finely chopped red bell pepper, roughly chopped tomatoes, coarsely chopped watermelon, 1/4 cup extra-virgin olive oil, 1 tablespoon sherry vinegar, finely chopped jalapeño, and 2 tablespoons of the finely chopped shallot. Season with a pinch of kosher salt and some freshly ground black pepper.
- Blend the Gazpacho: Blend the mixture in the blender to your preferred consistency. The recipe suggests leaving a little texture for mouthfeel, but you can blend it smooth if you prefer. After blending, taste the gazpacho and adjust seasoning with additional salt, pepper, more vinegar, or oil as desired.
- Chill the Soup: Transfer the blended gazpacho to a container and refrigerate for at least 2 hours, though it can also be chilled overnight. This chilling allows flavors to meld and enhances the refreshing quality of the soup.
- Serve: Divide the chilled gazpacho among bowls. Top each serving with the reserved finely chopped cucumber, the remaining 1 tablespoon of shallots, fresh basil leaves, cilantro leaves, and a drizzle of extra-virgin olive oil. Serve immediately with toasted bread on the side for a perfect summer appetizer or light meal.
Notes
- If you prefer a smoother soup, blend the gazpacho longer until completely smooth.
- Adjust the amount of jalapeño to control the spice level to your liking.
- This soup can be prepared a day ahead, making it convenient for entertaining.
- Using ripe watermelon and fresh tomatoes ensures the best natural sweetness and flavor balance.
- For a vegan and gluten-free option, serve with gluten-free toasted bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Keywords: Watermelon gazpacho, chilled soup, summer soup, refreshing appetizer, vegetarian gazpacho, watermelon recipe
