Easy Watermelon Gazpacho Recipe
User Reviews
5
Easy Watermelon Gazpacho Recipe
Description
The Easy Watermelon Gazpacho Recipe blends juicy watermelon with seeded and diced tomatoes, English cucumber, red onion, and red bell pepper, balanced with a touch of garlic, mint, and a mild kick from jalapeno pepper. The ingredients are pureed together with olive oil and red wine vinegar, offering both acidity and richness. The soup can be prepared with a coarse or smooth consistency according to preference and chilled for at least an hour to develop its flavors. The fresh vegetables contribute crisp textures and vibrant colors, while the mint adds a refreshing note.
The gazpacho has a fresh and slightly spicy flavor profile balanced by the natural sweetness of the watermelon and acidity from vinegar. By choosing seedless watermelon or carefully removing seeds, the texture remains pleasant and clean. It is served cold, often garnished with small chopped vegetables and mint for added texture and visual appeal.
This chilled soup can be enjoyed as a light appetizer or a cool side dish during warm weather. It complements summer meals well and can be prepared a day in advance, allowing the flavors to meld. Adjusting the heat of jalapeno or omitting it tailors the spiciness to individual taste. Adding a small sprinkle of sugar can counteract any bitterness from vinegar, and for a thicker version, soaked bread can be added into the blend. Overall, its fresh, vibrant ingredients and chilled nature make it a practical choice for cooling off and adding variety to seasonal dining.
Ingredients
- 3 cups watermelon cut into small pieces, seedless
- 3 Roma tomato seeded and diced
- 1 cucumber seeded and diced, English
- 1 red onion diced, small
- 1 red bell pepper chopped, medium sized
- 1 clove garlic
- ¼ cup mint leaves
- ½ jalapeno pepper remove seeds if you prefer less heat
- 1 teaspoon salt adjust per taste
- 2 teaspoon black pepper adjust per taste
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar or sherry vinegar
Instructions
- Cut watermelon. Discard any seeds if it has and chop into pieces.
- Deseed tomatoes (optional step). And dice it.
- Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
- Chop red bell peppers (remove the seeds).
- Dice red onions.
- Peel a garlic clove.
- Chop jalapeno.
- To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Cover and liquefy.
- Add olive oil, red wine vinegar and pulse.
- Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
- Taste and season if it needs extra salt or pepper.
- Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
- Pour chilled gazpacho into bowls/glasses.
- Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
- Serve with some croutons or as it is.
Notes
- Use ripe seedless watermelon for best flavor; if using seeded watermelon, remove seeds carefully before blending.
- The soup is best served chilled and can be refrigerated for up to a day before serving.
- To reduce any bitterness from the vinegar, a small amount of sugar can be added to taste.
- Adjust jalapeno quantity or remove seeds to control the heat level according to preference.
- For a thicker soup, soak day-old white bread in water, squeeze out excess liquid, and blend with the other ingredients; omit this step for a lower-carb version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 589mg | 25% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 60.1mg | 67% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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