Watermelon Gazpacho
Recipe GLPR4c7f8cdd2b4f9a
A refreshing chilled soup that combines fresh watermelon with ripe tomatoes, almonds, and aromatic spices. Sautéed tomatoes are blended with sweet watermelon, cucumber, garlic, and lime juice for a light, vibrant appetizer perfect for warm days. Finished with fresh cucumber slices and diced onion for texture and freshness.
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Ingredients
1 tablespoon extra-virgin olive oil
3 vine tomatoes, chopped
3 cups watermelon, seeded and cubed
1 medium cucumber, peeled and divided
1 clove garlic
2 tablespoons fresh lime juice
1/4 cup roasted almonds
1/2 tablespoon sweet smoked paprika
Salt to taste
2 tablespoons diced sweet onion
Directions
Heat the olive oil in a medium saucepan over medium heat. Add the chopped tomatoes and sauté for about 3-5 minutes, stirring occasionally, until they are soft and tender.
Transfer the sautéed tomatoes and any accumulated juices to a blender.
Cut the cucumber in half. Roughly chop half of the cucumber. Add the watermelon cubes, rough-chopped cucumber, garlic clove, lime juice, roasted almonds, and smoked paprika to the blender.
Blend on high speed for about 30 seconds, until the mixture is smooth and well combined.
Add salt to taste and blend briefly to incorporate. Pour the gazpacho into a bowl and refrigerate until thoroughly chilled, about 5-10 minutes before serving.
Stir in the diced sweet onion and thinly slice the remaining cucumber half. Ladle the gazpacho into serving bowls and top with the cucumber slices before serving.
