Watermelon Gazpacho
Total Time
20 mins
Prep Time
20 mins
Rating
5 out of 5 stars
(63)
Ingredients
6 servings
- 4 heaping cups cubed seedless watermelon
- 1 English cucumber, diced, reserve half
- 3 medium tomatoes, diced, reserve half
- 1 small red bell pepper, diced, reserve half
- ⅓ cup chopped green onions, diced, reserve half
- 1 garlic clove
- small handful basil
- 3 to 4 tablespoons red wine vinegar
- 3 tablespoons olive oil, plus more for drizzling
- 1 to 2 teaspoons sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ jalapeño pepper, optional
- diced avocado, optional
- micro greens, optional for garnish
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Preparation
Step 1
Set aside the reserved half of the chopped cucumber, tomatoes, red pepper, and green onions and place the remaining half in a blender.
Step 2
Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper, and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
Step 3
Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
Step 4
Chill for 3 to 4 hours or overnight.
Step 5
Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.
Step 6
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Chef's notes
This recipe makes a large batch, ideal for storing in the fridge for easy lunches throughout the week.
Add half a jalapeño for spice, or leave it out if you prefer a milder soup.
Serve chilled with garnishes like extra chopped veggies, avocado, microgreens, or a dollop of sour cream or plain Greek yogurt.
