This Watermelon Gazpacho is a refreshing and light summer soup, perfect for hot days. Combining the natural sweetness of watermelon with a hint of spice from jalapeño and a tangy kick from lime and sherry vinegar, this gazpacho offers a flavorful twist on the classic chilled soup. With fresh herbs like mint and parsley, it's both healthy and delicious, making it a great appetizer or light meal.
Watermelon Gazpacho
Course: Soups, AppetizersCuisine: Mediterranean4
15
minutes90
kcalWatermelon Gazpacho is a refreshing, chilled soup blending sweet watermelon with tangy tomatoes, crisp cucumbers, and zesty herbs for a vibrant summer dish.
Ingredients
5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 stalks)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh parsley, minced
Juice of 1 lime (about 3 tablespoons)
1 1/2 tablespoons sherry vinegar
1 tablespoon jalapeño pepper, minced
Directions
- In a blender or food processor, combine the 5 cups of roughly chopped watermelon, cranberry juice, cucumber, celery, red bell pepper, red onion, lime juice, sherry vinegar, and jalapeño. Blend until smooth.
- Stir in the finely chopped watermelon, minced mint, and parsley.
- Season the gazpacho with additional lime juice or salt if desired.
- Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld.
- Serve the gazpacho cold, garnished with extra mint leaves and finely chopped watermelon if desired.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Total Carbohydrates: 21 g
Sugars: 17 g
Protein: 2 g
This Watermelon Gazpacho is the ultimate summer refresher, blending the cool, sweet taste of watermelon with spicy and tangy elements for a unique twist on a classic. Perfect as a light lunch or a starter for a summer meal, it’s healthy, delicious, and sure to impress your guests.
