Description
Discover the ultimate summer refreshment with our Watermelon Gazpacho recipe! This chilled soup combines the sweetness of ripe watermelon with a medley of fresh vegetables, creating a savory-sweet flavor profile that’s both vibrant and nourishing. Perfect for hot days, this gazpacho serves as an elegant appetizer or a light meal at picnics and gatherings. Not only is it quick to prepare—taking just 25 minutes—but it’s also entirely vegan-friendly, making it suitable for various dietary preferences. Elevate your summer dining experience with this visually stunning dish that embodies the essence of seasonal flavors.
Ingredients
Scale
- 3 Tbsp sherry vinegar
- 3 Tbsp olive oil
- 1/2 watermelon (approx. 9 cups), cubed
- 1 cucumber, seeded and diced
- 1 red bell pepper, seeded and chopped
- 3 roma tomatoes, seeded and diced
- 1/4 red onion, diced
- 1 jalapeño, seeded and diced small
- Fresh basil and parsley for garnishing
Instructions
- Whisk together sherry vinegar, olive oil, salt, and black pepper in a bowl.
- In a blender, combine half of the watermelon, cucumber, bell pepper, tomatoes, and red onion. Blend until smooth while slowly adding the vinegar mixture.
- Pour the blended mixture into a large container and stir in the remaining watermelon, cucumber, bell pepper, tomato, jalapeño, basil, and parsley.
- Chill in the refrigerator for at least one hour before serving. Enjoy cold with an optional drizzle of olive oil on top.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 95
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg