Refreshing Watermelon Gazpacho to Beat the Summer Heat

This Watermelon Gazpacho is a vibrant summer dish marrying sweetness and tang, perfect for hot days.

Print Recipe Pin Recipe

Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 4 bowls

Course: Soup

Cuisine: Summer

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 medium Ripe Red Tomatoes Use fresh varieties for the best taste.
4 cups Watermelon Choose a ripe, uniform specimen.
1 cup Ripe Strawberries Can be substituted with peaches.
1 medium Red Jalapeño Swap with bell pepper for milder taste.
2 cloves Garlic Cloves Always opt for fresh garlic.

For Texture

2 slices White Bread Gluten-free bread can be used.
2 tablespoons Extra Virgin Olive Oil

For Flavor

2 tablespoons Lime Juice Lemon juice works as a substitute.
1 tablespoon Red Wine Vinegar Consider apple cider vinegar for a fruitier twist.
1 teaspoon Kosher Salt Regular table salt is acceptable.

For Garnish

Pink Peppercorns Provides visual appeal.

Equipment

High-powered blender

Method

Step-by-Step Instructions

Start by coarsely chopping the ripe red tomatoes, watermelon, ripe strawberries, red jalapeño, and garlic cloves into even pieces.
In a high-powered blender, combine the chopped ingredients, blend on high for about 1-2 minutes until smooth.
With the blender running on low speed, slowly drizzle in the extra virgin olive oil and blend for an additional 2-3 minutes.
Taste the gazpacho and adjust the seasoning with kosher salt, lime juice, and red wine vinegar.
Transfer to a bowl or container and refrigerate for at least 2 hours.
Ladle the Watermelon Gazpacho into bowls and garnish with fresh corn, diced cucumber, or additional fruits.

Nutrition

Serving: 1bowlCalories: 100kcalCarbohydrates: 24gProtein: 2gFat: 3gSodium: 300mgPotassium: 350mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

Serve alongside a light salad or crusty bread for the full experience.

Tried this recipe?

Let us know how it was!