Soups & Stewsbellyfull
Watermelon Gazpacho
Classic and refreshing gazpacho made with watermelon for a delicious summer twist! This super tasty Watermelon Gazpacho recipe is a cold soup that's so quick and easy to make without any cooking, perfect for a light lunch or dinner.
👥 4 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- bowl
📝 Preparation Steps
1
Finely dice the cucumber and set aside a bit for garnish. Transfer the rest of it to a blender.
2
Add to blender the tomatoes, watermelon, bell pepper, olive oil, vinegar, jalapeno, shallot, salt, and pepper.
diced tomatoes2 cupsdiced watermelon (, plus more for garnish)2 cups
3
Blend until desired consistency is reached. Give it a taste and add more salt, pepper, vinegar, or oil if necessary.
4
Transfer to an airtight container and chill for at least ⏱️ 2 hours.
5
Divide gazpacho among bowls and top with a swipe of sour cream, fresh torn basil, a drizzle of olive oil, the reserved diced cucumber and a bit of diced watermelon. Enjoy with some crusty bread, if desired.
sour cream, torn basil, crusty bread (, for serving, optional)diced watermelon (, plus more for garnish)2 cups
Nutrition Facts
calories
182 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
597 mg
protein Content
2 g
carbohydrate Content
15 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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