Watermelon Gazpacho
User Reviews
5
Watermelon Gazpacho
Description
The Watermelon Gazpacho recipe combines roughly chopped watermelon, plum tomatoes, English cucumber, red and green bell peppers, and garlic, blended with sherry vinegar, extra virgin olive oil, and seasonings including sea salt, smoked hot paprika, and freshly ground black pepper. Pureeing these ingredients produces a smooth, chilled soup that highlights the sweetness of watermelon alongside vibrant vegetable flavors and smoky notes.
The mixture is refrigerated to enhance flavor integration and chill the soup thoroughly before serving. The garnish, which consists of finely diced watermelon, cucumber, bell pepper, red onion, and minced fresh mint or basil, adds textural contrast and herbal freshness. A final drizzle of extra virgin olive oil and a grind of black pepper complete the presentation.
This gazpacho offers a cool, slightly sweet, and tangy soup suitable for summer meals or as an appetizer. The combination of ripe watermelon and fresh vegetables makes it refreshing with a pleasant balance of flavors and textures. The use of smoked paprika introduces a mild, smoky layer to the taste profile.
Using ripe, juicy watermelon is key for best flavor. Other fruits like strawberries or cherries can be substituted for variation. Serving chilled garnished emphasizes texture contrast and brightness.
Ingredients
For the Soup
- 1 pound watermelon roughly cut into chunks
- 1 pound tomato roughly cut into chunks, plum
- 1/2 cucumber roughly cut into chunks, English variety
- 1 garlic roughly chopped, clove
- 1 red bell pepper cored, seeded, and roughly cut into chunks
- 1/2 green bell pepper cored, seeded, and roughly cut into chunks
- 3 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt fine sea salt
- 1/4 teaspoon smoked hot paprika Spanish
- 1/8 teaspoon black pepper freshly ground
For the Garnish
- 1/2 cup watermelon diced
- 1/4 cucumber diced, English variety
- 1/2 green bell pepper cored, seeded, and diced
- 1/2 onion diced, small; red variety
- 1 tablespoon mint or basil leaves; minced
- 1 tablespoon extra virgin olive oil
- black pepper freshly ground
Instructions
- Blend the soup. Add the chopped watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper to a blender. Puree on high speed until very smooth, about 2 minutes. Depending on your blender’s capacity, you may need to work in batches.
- Chill the soup. Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate until chilled, at least 1 hour, preferably overnight. With a longer rest, the flavors intensify.
- Just before serving: make the garnish. In a small bowl, toss together the diced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.
- Serve. Divide the soup among the 4 bowls. Top the soup with a small handful of the garnish. Drizzle with some extra-virgin olive oil and sprinkle with a grind of black pepper.
Notes
- Use ripe, juicy watermelon for the best sweet flavor in the gazpacho.
- Try substituting equal weights of fresh strawberries or pitted cherries instead of watermelon for a different fruity twist.
- Chill the soup for at least an hour or overnight to let flavors meld and intensify.
- Adding the garnish just before serving provides a fresh, crisp contrast to the smooth soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2427 kcal
% Daily Value*
| Calories | 242.7kcal | 12% |
| Carbohydrates | 21.5g | 7% |
| Protein | 3g | 6% |
| Fat | 17.7g | 27% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 12.5g | 63% |
| Sodium | 448.6mg | 19% |
| Potassium | 653.1mg | 14% |
| Fiber | 3.7g | 15% |
| Sugar | 14.7g | 29% |
| Vitamin A | 2913.9IU | 58% |
| Vitamin C | 91.5mg | 102% |
| Calcium | 43.9mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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