Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days. Serve it to your guests, they’ll love it!
½jalapeno peppersremove seeds if you prefer less heat
1teaspoonof saltadjust per taste
2teaspoonpepperadjust per taste
3tablespoonolive oil
2tablespoonred wine vinegaror sherry vinegar
Instructions
Cut watermelon. Discard any seeds if it has and chop into pieces.
Deseed tomatoes (optional step). And dice it.
Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
Chop red bell peppers (remove the seeds).
Dice red onions.
Peel a garlic clove.
Chop jalapeno.
To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Cover and liquefy.
Add olive oil, red wine vinegar and pulse.
Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
Taste and season if it needs extra salt or pepper.
Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
Pour chilled gazpacho into bowls/glasses.
Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
Serve with some croutons or as it is.
Video
Notes
Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.