Watermelon Gazpacho
Cool off with a bowl of refreshing, delicious Watermelon Gazpacho ... it's ready in minutes and perfect for hot summer days!
Servings: 4 to 6 people
Calories: 115kcal
Ingredients
- 4 cups chopped watermelon
- 1 large tomato, cored and chopped
- 1 large red pepper, cored and chopped
- ½ large English cucumber, peeled and chopped
- ½ medium red onion, chopped
- 1 jalapeño, seeded and chopped (optional)
- 2 large garlic cloves, minced
- ¼ cup lime juice (about 1 large, juicy lime)
- zest from one lime, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- large handful basil leaves
- diced watermelon, veggies, and basil for topping (optional)
Equipment
- Blender
Instructions
- Add watermelon, tomato, red pepper, cucumber, onion, jalapeño, garlic, lime juice and zest, olive oil, salt, and pepper to blender. Blend until smooth or desired consistency.
- Tear basil leaves and add to blender. Pulse in until minced.
- Taste soup, then add additional salt and lime juice to taste.
- Chill soup for at least two hours. Serve cold with your favorite toppings. Enjoy!
Notes
Work in batches if everything won't fit in your blender at once. You can also gradually add ingredients as you're blending as more space becomes available in your blender.
Make sure to wash your hands, knife, and cutting board thoroughly (and immediately) after handling the jalapeño.
Check out the info before this recipe card for helpful tips, recipe variations, topping ideas, serving suggestions, and more!