Have you ever tried watermelon gazpacho?
Watermelon gazpacho is a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato.
In our version, we are still using some tomato (one), so you get a little bit of tomato flavor in the soup, along with cucumber, onion, and bell pepper. Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho.
As in the case when you make regular gazpacho, this soup improves overnight, as the flavors have had a chance to blend. It's perfect for a light meal on a hot day. You can easily make a large batch and enjoy it for days!
More Cold Summer Soups for Hot Days
- Gazpacho With Avocado and Corn
- Cold Tomato Summer Vegetable Soup
- White Gazpacho
- Cold Cucumber Soup
In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeño. The roughly chopped onion, pepper, cucumber and jalapeño will go into the blender or food processor to be puréed. The finely chopped vegetables will be added back into the soup after the rest of it has been puréed, to add more body to the soup.
1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
1 to 2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
1 to 2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
1 jalapeño pepper, 1 tablespoon roughly chopped, 1 tablespoons finely chopped (more or less to taste)
1/4 cup chopped cilantro, plus more for garnish
2 cups chopped fresh tomatoes
6 to 7 cups chopped watermelon, no seeds
1/4 to 1/2 cup red wine vinegar (more or less to taste)
1 tablespoon kosher salt
1 tablespoon extra virgin olive oil
Sour cream, for garnish
Diced avocado, for garnish
Purée the roughly chopped vegetables, cilantro, tomatoes, and watermelon:
Put the roughly chopped onion, bell pepper, cucumber, jalapeño, and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)
Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth.
Pour into a large bowl.
If your blender isn't big enough, or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this as there is not enough liquid.)
Add the vinegar, salt, and olive oil:
Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.
Depending on how sweet your watermelon is—and how acidic or sweet your tomatoes are—you may need to add more or less red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.
Whisk in the salt and olive oil.
Stir in the finely chopped vegetables, then chill:
Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.
To serve, garnish with sour cream, diced avocado, and chopped fresh cilantro. Watermelon gazpacho is also good with a side of toasted rustic bread.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 7g||26%|
|Total Sugars 17g|
|Vitamin C 115mg||576%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|