Description
A refreshing and vibrant Watermelon Gazpacho that blends the sweetness of watermelon with the crispness of cucumber and the tang of sherry vinegar. Perfect for a light appetizer or a cooling summer soup, garnished with fresh herbs and served with toasted bread.
Ingredients
Scale
Soup Base
- 1 medium cucumber, peeled, 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 (or more) extra-virgin olive oil, plus more for drizzling
- 1 tbsp plus 1 tsp (or more) sherry vinegar
- 1 to 2 tbsp finely chopped jalapeño
- 3 tbsp finely chopped shallot, divided
- Kosher salt
- Freshly ground black pepper
Garnishes and Serving
- Sliced fresh basil leaves
- Cilantro leaves
- Toasted bread, for serving
- Reserved finely chopped cucumber (from 1/4 of the cucumber)
Instructions
- Prepare and chop: Finely chop one-quarter of the cucumber and set it aside for garnish. Coarsely chop the remaining cucumber and place it in a blender.
- Blend ingredients: Add the finely chopped red bell pepper, tomatoes, watermelon, 1/4 cup of extra-virgin olive oil, 1 tbsp plus 1 tsp of sherry vinegar, jalapeño, and 2 tbsp of the finely chopped shallot to the blender with the coarsely chopped cucumber. Season with a pinch of kosher salt and freshly ground black pepper. Blend the mixture to your preferred consistency; we recommend leaving some texture, but you may blend until smooth if desired. Taste and adjust seasoning with additional salt, pepper, vinegar, or olive oil as needed.
- Chill the soup: Transfer the blended gazpacho to a container and refrigerate for at least 2 hours, or up to overnight, to allow flavors to meld and the soup to chill thoroughly.
- Serve: Pour the chilled gazpacho into bowls. Garnish each serving with fresh basil leaves, cilantro, a drizzle of extra-virgin olive oil, the reserved finely chopped cucumber, and the remaining 1 tbsp of finely chopped shallot. Serve alongside toasted bread for a complete, refreshing dish.
Notes
- This gazpacho can be made a day ahead, which improves the flavor as the ingredients meld.
- Adjust the amount of jalapeño to control the soup’s spiciness.
- Use ripe, sweet watermelon and fresh tomatoes for the best flavor.
- For a smoother texture, blend longer or strain the soup before chilling.
- To make this dish vegan and gluten-free, ensure the serving bread is appropriate or serve with alternative crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Keywords: Watermelon gazpacho, summer soup, cold soup, watermelon recipe, Spanish gazpacho, healthy appetizer, vegan gazpacho, refreshing soup
