Chilled Watermelon Gazpacho

🕒 Prep: 20 min
🔥 Cook:
🍽 Serves: 4
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Chilled Watermelon Gazpacho is your perfect summertime refreshment. This vibrant soup combines the sweetness of watermelon with the tanginess of tomatoes and a gentle kick from jalapeños. It's light, refreshing, and a fabulous way to use up those ripe summer produce.

Ingredients for Chilled Watermelon Gazpacho

The star of our dish is watermelon, providing a sweet base that pairs beautifully with the acidic bite of tomatoes. The cucumber adds a refreshing crunch, while the red bell pepper gives a mild sweetness and vibrant color. Red onion contributes a subtle sharpness, and the jalapeño introduces a hint of spice. To balance these flavors, we use lime juice and white wine vinegar for acidity, while olive oil brings everything together with its smooth richness. A sprinkle of salt and pepper enhances the taste, and finally, fresh basil leaves add a fragrant finish.

Tips & Tricks

  • Use seedless watermelon to save time on prep.
  • Chill your ingredients in the fridge beforehand to speed up the chilling process.
  • If you prefer a chunkier texture, pulse the blender instead of running it continuously.

Serving Suggestions

Serve your Chilled Watermelon Gazpacho as a starter for a summer dinner party, or enjoy it as a light lunch on its own. Pair it with a crisp, chilled white wine or a refreshing iced tea. For a heartier meal, serve alongside crusty bread or a simple cheese platter.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! This gazpacho can be made up to two days in advance and stored in the refrigerator.
Is there a way to make it less spicy?
Yes, simply reduce the amount of jalapeño or omit it entirely for a milder flavor.
Can I use a different type of vinegar?
Sure! Apple cider vinegar or sherry vinegar can also work well here.

Chilled Watermelon Gazpacho Recipe Walkthrough

Start by gathering your ingredients. Once you've got everything ready, toss your watermelon cubes into a blender. Follow with the chopped tomatoes. Make sure they're ripe for the best flavor. Add the cucumber and bell pepper, ensuring they're chopped into small pieces so they blend smoothly.

Next, throw in the red onion and be gentle with the jalapeño; you can always adjust the heat later. Pour in the lime juice and white wine vinegar, then drizzle in the olive oil. Blend everything on high speed until the mixture is smooth. It should be a beautiful, vibrant color.

Once blended, taste your soup and season with salt and pepper to your preference. Transfer the gazpacho to a bowl or a container, and let it chill in the refrigerator for at least 2 hours. This chilling time is crucial as it allows all the flavors to meld beautifully.

When you’re ready to serve, pour the gazpacho into bowls and garnish with fresh basil leaves. Enjoy this refreshing dish at its best: cold and delicious.

Why You'll Love This Recipe

  • Combines sweet and savory flavors in a unique way.
  • Quick to prepare with no cooking involved.
  • Perfectly refreshing for hot summer days.
  • Versatile and can be easily adjusted to taste.

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

Step-by-step 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.

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