This refreshing watermelon gazpacho recipe combines sweet melon, vegetables, and savory seasonings. Like its tomato counterpart, this gazpacho gets a flavor boost from fresh garlic.
Serves 4 to 6.
Prep Time: 15 minutes
Ingredients:
- For the Soup:
- 5 cups cubed seedless watermelon
- 1/2 cucumber, peeled and cut into chunks
- 1/2 red bell pepper, cored, seeded, and cut into chunks
- 1 medium shallot, peeled and chopped
- 1 large clove garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- .
- For the Garnish (optional):
- 1/2 peeled cucumber, chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- Croutons, homemade or storebought
Preparation:
In a blender or food processor, puree the watermelon, cucumber, pepper, shallot, and garlic, pulsing if necessary.
Add the olive oil and balsamic vinegar, and pulse once or twice more to blend.
Transfer the soup to a pitcher or covered bowl and refrigerate until well-chilled, about 1 to 2 hours.
If you will be serving the gazpacho with the garnish, put the chopped cucumbers, peppers, and croutons into separate serving bowls, so guests can add their own garnish to taste. Cover and chill the vegetables until you are ready to serve the soup.
Pour the chilled gazpacho into bowls or cups, and serve with garnish if desired. Enjoy!