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chilled watermelon soup recipe

Watermelon Gazpacho

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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender or Food Processor
  • 1 Knife
  • 1 Cutting board
  • 1 Large bowl
  • 1 Whisk
  • 1 Measuring cups and spoons

Ingredients
  

  • 4 cup watermelon cubed and seedless
  • 1 cup cucumber peeled and diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion chopped
  • 2 tablespoon fresh lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup fresh basil leaves chopped

Instructions
 

  • In a blender, combine the watermelon, cucumber, bell pepper, and red onion, and blend until smooth.
  • Pour the blended mixture into a large bowl.
  • Stir in the lime juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper.
  • Whisk the mixture until all ingredients are well combined.
  • Cover the bowl and refrigerate the gazpacho for at least 1 hour to let the flavors meld.
  • Before serving, stir in the chopped mint and basil leaves.
  • Serve chilled with extra herbs as garnish if desired.

Notes

For best results, use a ripe and sweet watermelon to enhance the natural sweetness of the dish. Adjust the seasoning according to your taste preference, especially the cayenne pepper if you desire more spice. This refreshing gazpacho is perfect for a hot day and can be prepared in advance, making it a great choice for summer gatherings.
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