Watermelon Gazpacho Recipe
Watermelon Gazpacho is a light and refreshing chilled soup made with sweet summer watermelon, savory tomato and cucumber, and fresh mint.
Servings: 4 servings
Equipment
Ingredients
- 1 slice white bread crust removed
- 6 cups sweet seedless watermelon cubed
- ½ English cucumber roughly chopped
- 3 Roma tomatoes
cored, seeded and chopped
- 1 red bell pepper seeded and chopped
- ½ small red onion chopped
- 1 clove garlic peeled and minced
- ¼ cup fresh mint or basil
- 3 tablespoon sherry vinegar or red wine vinegar
- ¼ cup good-quality olive oil
- 1 teaspoon salt plus more to taste
- 1 teaspoon freshly ground black pepper
- Diced watermelon, cucumber, avocado, and bell pepper to garnish
- Microgreens to garnish
Instructions
- Prepare the bread. Place the bread under running water just until it's absorbed water. Gently ring out the bread (yep, it's possible), getting out as much water as possible.
- Blend everything together. Transfer all ingredients, including the bread, to the bowl of a large blender or food processor. Process until desired consistency is reached. Season with additional salt and pepper, to taste.
- Chill. Chill for 30 minutes, time allowing.
- Serve. Or, serve immediately garnished with your favorite toppings such as diced watermelon, avocado, cucumber, red onion, and micro greens.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 621mg | Potassium: 520mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2775IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 1.4mg
