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Fresh Watermelon Cucumber Gazpacho

fresh watermelon cucumber gazpacho - featured image
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A light, cool, and refreshing chilled soup combining sweet watermelon and crisp cucumber with a hint of tang and spice, perfect for hot summer days.

Ingredients

Scale
  • 4 cups cubed seedless watermelon
  • 1 large English cucumber, peeled and chopped
  • 1 small red bell pepper, chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 10–12 fresh mint leaves, roughly chopped
  • 1/2 jalapeño, seeded and minced (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Peel and chop the cucumber into small chunks. Cube the watermelon and roughly chop the red bell pepper and onion. Seed and mince the jalapeño if using. (About 10 minutes)
  2. In a blender, combine watermelon, cucumber, red bell pepper, onion, jalapeño, and half of the mint leaves. Pulse until smooth but slightly textured, about 2–3 minutes.
  3. Add lime juice, red wine vinegar, olive oil, salt, and pepper. Blend again for 30 seconds to combine. Taste and adjust seasoning as needed.
  4. Pour the gazpacho into a bowl or container and refrigerate for at least 1 hour to chill and enhance flavors.
  5. Before serving, stir in the remaining chopped mint leaves. For a smoother texture, strain through a fine mesh sieve if desired.
  6. Ladle into bowls or glasses, drizzle with extra virgin olive oil, and garnish with a mint sprig or thin cucumber slice.

Notes

Use ripe, juicy watermelon for best sweetness. Chill the soup for at least 1 hour to enhance flavors. Adjust jalapeño amount for desired spice level. Blend in batches if needed to avoid overheating the blender. Strain for smoother texture if preferred.

Nutrition

Keywords: watermelon gazpacho, cucumber soup, chilled soup, summer soup, refreshing soup, vegan gazpacho, gluten-free soup

Find it online: https://zorbmeal.com/fresh-watermelon-cucumber-gazpacho-recipe-easy-cooling-soup-for-hot-days/