Serves 4
68 cal · 20 min
Watermelon Gazpacho
Recipe GLPRf1ee079ad048a3
A refreshing, chilled summer soup blending sweet watermelon with crisp cucumber, bright lime juice, and fresh basil. This no-cook gazpacho is perfect served cold on warm days—smooth and velvety with pleasant textural pockets of fresh vegetables.
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Ingredients
4 cups Watermelon, cubed and seeded
1 Cucumber, peeled and coarsely chopped
1 clove Garlic clove, minced
2 tablespoons Onion, finely chopped
2 teaspoons Fresh lime juice
1 teaspoon Extra virgin olive oil
1 tablespoon Fresh basil, chopped
⅛ teaspoon Ground black pepper
½ Jalapeño pepper, seeded and chopped (optional)
Directions
Measure out 1 cup of cubed watermelon and set aside. Chop half of the cucumber and place it in a small bowl with the reserved watermelon. This will be your garnish base; refrigerate separately until serving.
Place the remaining 3 cups of watermelon, remaining half of the cucumber, minced garlic, chopped onion, lime juice, olive oil, fresh basil, ground black pepper, and jalapeño pepper (if using) into a food processor or blender.
Blend the mixture on high speed until completely smooth and puréed, about 1–2 minutes. Stop to scrape down the sides as needed for even processing.
Transfer the puréed mixture to a large serving bowl. Add the reserved diced watermelon and chopped cucumber from step 1, and gently stir to combine all ingredients.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and the soup to chill thoroughly. Serve in chilled bowls.
