Description
Watermelon Gazpacho is the ultimate summer dish, perfect for those hot days when you’re craving something cool and refreshing. This chilled soup combines the sweet, juicy flavor of watermelon with savory vegetables like cucumbers, tomatoes, and bell peppers, creating a delightful blend that tantalizes your taste buds. Ideal as an appetizer or a light lunch, this vegan-friendly recipe is not only delicious but also quick and easy to prepare. With just 25 minutes of prep time, you can serve up this vibrant gazpacho at your next summer gathering and impress your guests with its unique taste and beautiful presentation.
Ingredients
Scale
- 4.5 cups watermelon, cubed
- 1 medium cucumber, diced
- 1 medium red bell pepper, chopped
- 3 medium roma tomatoes, diced
- 1/4 red onion, diced
- 1 small jalapeño, diced
- 3 Tbsp sherry vinegar
- 3 Tbsp olive oil
- Fresh basil and parsley for garnish
Instructions
- Whisk together sherry vinegar, olive oil, salt, and pepper in a bowl.
- In a blender, combine 4.5 cups watermelon cubes, half a cucumber, half a red bell pepper, two diced roma tomatoes, and red onion. Blend until smooth while gradually adding the vinegar mixture.
- Pour the blended mixture into a large container and stir in the remaining diced watermelon, cucumber, bell pepper, one diced roma tomato, jalapeño, basil, and parsley.
- Chill for at least an hour before serving. Drizzle with olive oil and season to taste before enjoying.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: APPETIZERS
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 11g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg