Description
A vibrant and refreshing cold soup made with sweet watermelon, juicy tomatoes, and a hint of spice, perfect for hot summer days.
Ingredients
Scale
- 1 medium English cucumber, peeled and seeded
- 2 cups diced tomatoes
- 2 cups diced watermelon, plus more for garnish
- 1/2 red bell pepper, finely chopped
- 1/4 cup olive oil, plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 small jalapeno pepper, finely minced
- 1/2 shallot, finely minced
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Sour cream for garnish
- Torn basil for garnish
- Crusty bread, for serving (optional)
Instructions
- Finely dice the cucumber, reserving a handful for garnish, and transfer the rest into your blender.
- Into the blender, add the diced tomatoes, watermelon, bell pepper, olive oil, vinegar, jalapeno, shallot, salt, and pepper.
- Blend everything until you achieve your desired consistency.
- Pour the mixture into an airtight container and chill in the refrigerator for at least 120 minutes.
- To serve, divide the gazpacho among bowls and top with sour cream, torn basil, diced cucumber, and extra watermelon. Enjoy with crusty bread.
Notes
Allow produce to reach room temperature before preparing for enhanced flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: watermelon gazpacho, summer soup, cold soup, vegan recipe, refreshing appetizer
