Watermelon Gazpacho Recipe
User Reviews
5
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Prep Time
10 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
160 kcal
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Course
Soup
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Cuisine
Mediterranean
Watermelon Gazpacho Recipe
Description
Watermelon Gazpacho Recipe combines cubed watermelon, chopped tomatoes, red bell pepper, cucumber, red onion, and garlic, all seasoned with sea salt. The ingredients rest before blending with extra virgin olive oil, sherry vinegar, fresh mint, and basil, creating a smooth and vibrant cold soup. The jalapeño adds just a hint of heat by removing the seeds, ensuring it complements the sweet watermelon rather than overpowering it.
The final gazpacho is garnished with additional watermelon cubes, feta cheese, and herbs, contributing contrasting textures and fresh flavors. This makes a refreshing dish suited to warm weather or as a light appetizer. The mixture can rest refrigerated for up to 24 hours to deepen the flavors.
Adjust the vinegar quantity according to the type used; sherry vinegar provides mild sweetness but can be substituted or reduced if too sharp. Omitting the jalapeño caters to those sensitive to spice. The salad-like toppings add a pleasant bite to the smooth soup base.
Ingredients
- 3 cups watermelon cubed
- 3 ripe tomato chopped
- 1 red black pepper
- ½ English cucumber
- 2 tablespoon onion red, chopped
- 1 jalapeno pepper see notes
- 1 clove garlic
- 1 teaspoon salt sea salt
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar see notes
- 2 tablespoons mint fresh
- 2 tablespoons basil fresh
- watermelon to serve, cubed
- feta cheese
- mint
- basil
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
- Deseed the jalapeño pepper to control the spiciness or omit it entirely for a mild dish.
- Use good-quality sherry vinegar for a sweet and mild taste; reduce amount or substitute with red wine vinegar if flavor is too strong.
- Letting the mixture rest allows flavors to meld; chill up to 24 hours after adding salt before blending.
- Serve garnished with cubed watermelon, feta, mint, and basil for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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