Chilled Watermelon Gazpacho

Experience a refreshing twist on traditional gazpacho with this chilled watermelon version. This vibrant soup combines the sweetness of ripe watermelon with the savory notes of tomatoes, cucumbers, and bell peppers, creating a perfect balance of flavors. A touch of jalapeño adds a hint of spice, making it an ideal appetizer for warm summer days.

Prep time: 20 minutes
Cook time:
Serves: 4

Ingredients

3 cups watermelon, cubed

2 ripe tomatoes, chopped

1 cucumber, peeled and chopped

1 red bell pepper, chopped

1/2 small red onion, chopped

1 small jalapeño, seeded and chopped

2 tbsp lime juice

1 tbsp white wine vinegar

2 tbsp olive oil

Salt to taste

Pepper to taste

Fresh basil leaves for garnish

Instructions

1. In a blender, add watermelon, tomatoes, cucumber, red bell pepper, red onion, jalapeño, lime juice, white wine vinegar, and olive oil. Blend until smooth.

2. Season with salt and pepper to taste.

3. Refrigerate the soup for at least 2 hours before serving to allow the flavors to meld together.

4. Serve chilled, garnished with fresh basil leaves.

Storage

Store the gazpacho in an airtight container in the refrigerator for up to 3 days.

Reheating

This gazpacho is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.