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Watermelon Gazpacho

A refreshing, chilled soup that combines the sweetness of watermelon with savory fresh vegetables, perfect for summer days.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Light Meal, Soup
Cuisine: Mediterranean, Spanish
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds cubed fresh watermelon
  • 3 large roma tomatoes, halved and cored
  • 1 small cucumber, peeled and seeded
  • 1 medium red bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves, peeled
  • 1/3 cup packed fresh mint leaves
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon ground cumin
  • 1 thick slice white bread, soaked, crusts removed (optional) This is optional for a thicker texture.
Optional Garnishes
  • homemade croutons
  • chopped fresh mint
  • drizzle of olive oil
  • any leftover chopped gazpacho ingredients

Method
 

Preparation
  1. Combine all ingredients together in a blender or food processor.
  2. Puree for 1 minute, or until the soup reaches your desired consistency.
  3. Taste and season with extra salt, pepper, and/or cumin if needed.
  4. Refrigerate in a sealed container for 4 hours or until completely chilled.
  5. Serve cold, topped with your desired garnishes.

Notes

This gazpacho can be enjoyed as a starter or a light main course. For healthy portion control, serve in small bowls as an appetizer, or larger bowls for a filling meal. Can be stored in the refrigerator for up to three days.