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Ingredients
- 4 cups cubed seedless watermelon
- 1 cup chopped cucumber, peeled and seeded
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh mint leaves, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: A pinch of red pepper flakes for a little heat
Steps
- 1**Combine Ingredients:** In a blender, combine the cubed watermelon, chopped cucumber, red bell pepper, red onion, minced garlic, lime juice, olive oil, and mint leaves.
- 2**Blend:** Blend until smooth. If you prefer a chunkier texture, pulse a few times instead of blending completely smooth.
- 3**Season:** Season with salt, black pepper, and optional red pepper flakes to taste. Blend again briefly to incorporate.
- 4**Chill:** Pour the gazpacho into a pitcher or bowl, cover, and refrigerate for at least 1 hour, or until thoroughly chilled. This allows the flavors to meld.
- 5**Serve:** Serve cold, garnished with fresh mint leaves and an extra drizzle of olive oil if desired.
Refreshing Cold Watermelon Gazpacho
This watermelon gazpacho is a delightful twist on the traditional Spanish cold soup. It's incredibly easy to make and bursting with fresh, summery flavors. Perfect for a light lunch, a starter, or a refreshing side dish on a hot day.
Tips and Variations:
- For a Smoother Soup: Strain the gazpacho through a fine-mesh sieve after blending for an ultra-smooth consistency.
- Add Spice: Include a small piece of jalapeño (seeds removed) for a spicy kick.
- Herbs: Experiment with other fresh herbs like basil or cilantro.
- Make Ahead: This gazpacho can be made up to 2 days in advance and stored in the refrigerator.
Enjoy this incredibly refreshing and healthy summer soup!
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