thepioneerwoman5.0
Watermelon Gazpacho
Watermelon gazpacho is a no-cook, cold soup made with melon, tomato, cucumber, bell pepper, onion, garlic, vinegar, and olive oil. It's refreshing for summer!
👥 4 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
To a blender, add 3 cups of the watermelon. Roughly chop 2 tomatoes, three-quarters of the cucumber, half of the bell pepper, and a quarter of the onion and add them to the blender. Add the garlic, vinegar, salt, pepper, and hot sauce (if using). Blend on high speed until the soup is very smooth.
2
With the blender running, slowly pour in the oil and blend until the mixture is thoroughly combined and emulsified.
3
Transfer the soup to an airtight container and refrigerate for at least ⏱️ 2 hours and up to ⏱️ 12 hours.
4
Meanwhile, finely chop the remaining tomato, half bell pepper, quarter cucumber, quarter onion, and ½ cup watermelon. Combine in a small bowl, cover, and refrigerate until ready to serve.
5
Before serving, whisk the soup and taste and adjust for vinegar, salt, and hot sauce. Ladle into serving bowls and top with a big scoop of the chopped watermelon mixture. Sprinkle with mint and drizzle with oil, if you like. Serve with grilled bread.
Grilled bread, for serving
Nutrition Facts
calories
273 Calories
fat Content
19 g
fiber Content
3 g
sugar Content
12 g
sodium Content
820 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
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