Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho Recipe
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 3 cups cubed watermelon; 3 3 ripe tomatoes; 1 1 red pepper; ½ ½ English cucumber; 2 2 tablespoon chopped red onion; 1 1 Jalapeno pepper; 1 1 clove garlic; 1 1 teaspoon sea salt; ¼ ¼ cup extra virgin olive oil; 2 2 tablespoons sherry vinegar; 2 2 tablespoons EACH: fresh mint and basil; Cubed watermelon, feta cheese, mint, and basil

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings
4 servings
Calories
160 kcal
Course
Soup
Cuisine
Mediterranean

Watermelon Gazpacho Recipe

Iris Warren

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This summery watermelon gazpacho celebrates the best of the season! It's an easy-breezy recipe filled with juicy watermelon and fresh summer veggies. Sip it from a cup or eat it with a spoon for a refreshing and healthy light lunch or dinner.

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Ingredients

Servings

3 3 cups cubed watermelon
3 3 ripe tomatoes chopped
1 1 red pepper
½ ½ English cucumber
2 2 tablespoon chopped red onion
1 1 Jalapeno pepper see notes
1 1 clove garlic
1 1 teaspoon sea salt
¼ ¼ cup extra virgin olive oil
2 2 tablespoons sherry vinegar see notes
2 2 tablespoons EACH: fresh mint and basil
Cubed watermelon, feta cheese, mint, and basil to serve

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Instructions

Place the watermelon, tomatoes, pepper, cucumber, red onion, and garlic into a large bowl and sprinkle the salt over the top. Let the bowl rest on your counter for 30 minutes, or in your fridge for up to 24 hours.
Transfer the veggies and their juices to your blender. Add the olive oil, sherry vinegar, mint, and basil and blend on high until smooth. Taste and add more salt if needed.
Serve the gazpacho topped with small cubes of watermelon, some feta, mint, and basil.

Notes

We remove the seeds from the jalapeño pepper so that it only gives the gazpacho the tiniest tingle of heat. If you're very sensitive to spice, feel free to omit it.
We use good-quality sherry vinegar, which has a sweet and mild taste. If yours tastes quite vinegary, reduce the quantity to 1 tablespoon. You can also substitute 2 tablespoons of sherry vinegar with 1 tablespoon of red wine vinegar.

Nutrition Information

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Serving 1 = ¼ of the recipe Calories 160kcal (8%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 584mg (24%) Potassium 155mg (4%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 694IU (14%) Vitamin C 14mg (16%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 160 kcal

% Daily Value*

Serving	1 = ¼ of the recipe
Calories	160kcal	8%
Carbohydrates	10g	3%
Protein	1g	2%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Sodium	584mg	24%
Potassium	155mg	3%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	694IU	14%
Vitamin C	14mg	16%
Calcium	13mg	1%
Iron	1mg	6%