| Prep: 20 mins | Cook: No cooking required | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 274 | 18g | 2.5g | 25g |
| sugars | fibre | protein | salt |
| 19g | 2g | 2g | 0.02g |
The Watermelon Gazpacho, hands down, tops my summer-favorite list this year. With the heat rising, this refreshing, zesty, and bit tangy soup wonderfully cools you down. Not only that, it’s a sublime meeting point of textures and flavors, bursting in every spoonful. Being a Colorado native, I find it a fun and fruity departure from my traditional expertise in game meats and hearty mountain fare.
A Splash of Color and Health Benefits
This watermelon gazpacho isn’t only about the fresh and exciting taste. It’s that vibrant burst of color that really makes this dish a summer superstar. But it doesn’t stop there, this recipe is also a powerhouse of nutrition. Watermelon, the prime ingredient, is known for its hydration benefits, due to its high water content. Plus, it’s packed with vitamins and minerals, especially Vitamin C, which is great for boosting immunity. Cucumber adds an additional hydration boost, while the bell peppers and jalapeños come packed with a good dose of antioxidants and vitamin C.
Take a Culinary Adventure
For those unacquainted, this delightful dish bears close resemblance to the traditional Spanish gazpacho. But, instead of the usual tomato base, you’ll experience the sweet and refreshing taste of watermelon. It’s a creative twist that lends an entirely different, utterly delightful flavor profile. If you’re looking for a perfect pairing, I recommend trying this soup with some grilled seafood or a light citrusy salad. It’s a match made in culinary heaven, that’s sure to impress at any BBQ or summer party.
In the love story between my kitchen and the Watermelon Gazpacho, what hooked me was its balance. It combines the refreshing sweetness of watermelon, the crisp tang from lime, a hint of heat from the jalapeños, and the cooling notes of mint and cucumber. To top it all off, a drizzle of extra virgin olive oil gives it a perfectly smooth finish, while the red wine vinegar provides just the right tang. It feels adventurous while retaining a comforting, familiar charm.
So, why not take the leap and let your taste buds do some summer globetrotting. Here’s where you can learn more about gazpacho and its rich culinary history, or you can check out these alternate gazpacho recipes for inspiration. Brace yourself for a culinary ride that your palate won’t soon forget.
What You’ll Need
- 6 cups of watermelon cubes
- 1 small cucumber, peeled, seeded and minced
- 1 medium-sized red bell pepper, seeded and minced
- 1 medium-sized yellow bell pepper, seeded and minced
- 1 small jalapeno pepper, seeded and minced
- 3 tablespoons of fresh lime juice
- 2 tablespoons of fresh mint leaves, chopped
- 2 tablespoons of fresh basil leaves, chopped
- 1 tablespoon of red wine vinegar
- 1/2 cup of red onion, chopped
- 1/2 cup of extra-virgin olive oil
- Salt and pepper, to taste
Method
Step One
Begin by cutting the watermelon into 6 cups of cubes. Be sure to remove any seeds as you go. Set these aside for now.
Step Two
Take your small cucumber and peel it. After peeling, seed and mince the cucumber. Repeat this process with your medium-sized red and yellow bell peppers as well as your small jalapeno pepper. Please remember to remove the seeds from the peppers before mincing them.
Step Three
Proceed by squeezing fresh limes to obtain 3 tablespoons of lime juice. Also, chop your fresh mint and basil leaves to get 2 tablespoons of each. Measure out 1 tablespoon of red wine vinegar as well.
Step Four
Take your red onion and chop it until you have 1/2 cup. It’s ok if this measurement isn’t exact, the onions are primarily for flavor.
Step Five
Now take all your ingredients and combine them in a large bowl. This includes the watermelon cubes, minced cucumber, red and yellow bell peppers, jalapeno pepper, lime juice, chopped mint leaves, chopped basil leaves, red wine vinegar, chopped red onion, 1/2 cup of extra-virgin olive oil, and salt and pepper to taste.
Step Six
Once all the ingredients are in the bowl, mix them together until they are well combined. You want to make sure that the flavors are evenly distributed throughout the mix.
Step Seven
After everything is well mixed, put your gazpacho in the refrigerator to chill for at least 2 hours. The longer it chills, the more the flavors will blend together.
Step Eight
When you are ready to serve your Watermelon Gazpacho, give it a quick stir and serve chilled. Enjoy!
