| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 232 | 13.4g | 2.1g | 27.4g |
| sugars | fibre | protein | salt |
| 20.6g | 1.8g | 3.5g | 0.03g |
Watermelon and tomato gazpacho has quickly become a bright star on my culinary chart, and there’s a good reason why. It is an irresistible meandering of vibrant ingredients, interweaving sweetness with a savory undertone. Though my heart is steeped in Seattle and my soul finds solace in the flavors of Japan, my palate often craves the refreshing tastes that are offered by Mediterranean cuisine.
Unearthing the Culinary Gems
I find that the best recipes are those that allow their ingredients to shine. In creating this cool and tangy Watermelon and tomato gazpacho, we don’t hide any flavors – each ingredient retains its identity yet comfortably melds with the others. Isn’t fusion wonderful? There’s the crispness of the cucumber, the tang of the lime juice, the sweet robustness of the watermelon, and the succulent tomatoes – all of which play a massive role in this dish’s unique character.
Dishing on the Health Benefits
Beyond its delectable taste, this gazpacho doubles as a superfood-packed dish, making it a splendid inclusion into any diet. Watermelon, for instance, is loaded with healthy amounts of Vitamins A and C, and is a beautiful, hydrating addition to this recipe. The colorful bell peppers and tomatoes aren’t just eye candy – they’re packed with antioxidants and offer plenty of vitamin C, while the olive oil provides a sound foundation of heart-healthy fats.
Representing a twist on the traditional Spanish Gazpacho, this recipe has indeed become one of my favorites. For those who appreciate a touch of the Mediterranean, this delightfully chilled soup offers a refreshing respite, especially during the summertime. Pair it with a crisp, light salad or a seared scallop dish to make a perfect summertime lunch or light dinner.
Enjoy the journey of exploring these flavors, and savor the celebration of health and deliciousness that is the watermelon and tomato gazpacho.
What You’ll Need
- 6 cups seedless watermelon, cubed
- 2 large tomatoes, diced
- 1 small red bell pepper, finely chopped
- 1 small yellow bell pepper, finely chopped
- 1 small red onion, finely chopped
- 1 cucumber, peeled and finely chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Crumbled feta cheese for garnish (optional)
- Chopped fresh herbs for garnish (optional)
Method
Step One
Begin by preparing your ingredients. Cube your watermelon into 6 cups worth of pieces. Dice your 2 large tomatoes. Finely chop your small red and yellow bell peppers, small red onion, and peeled cucumber. Mince your 2 cloves of garlic. Chop your fresh basil and parsley.
Step Two
Take half of your cubed watermelon and place it in the blender. Puree until the mixture appears smooth. Pour this smooth mixture into a large bowl.
Step Three
Add your diced tomatoes, finely chopped peppers, onion, and cucumber to the bowl with the watermelon puree. Then, stir the mixture to combine these ingredients evenly.
Step Four
Next, add the minced garlic to your bowl, along with the remainder of cubed watermelon pieces. Stir the mixture once more to ensure that all ingredients are well combined.
Step Five
In another smaller bowl, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 2 tablespoons of fresh lime juice, your chopped fresh basil and parsley. Stir until the ingredients are well mixed.
Step Six
Add the mixture from the smaller bowl to the larger bowl containing your watermelon and vegetables. Toss everything together until all of your ingredients are coated evenly. Season with salt and pepper to taste, then refrigerate for at least 2 hours before serving so that the flavors have a chance to meld together.
Step Seven
Once your gazpacho is adequately chilled, ladle into serving bowls. Garnish each with crumbled feta cheese and additional chopped fresh herbs if desired, and serve.
