A cold, refreshing savory, sweet soup served cold.
Have you ever tried watermelon gazpacho?
Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho.
Elise Bauer
It’s perfect for a light meal on a hot day.
it’s possible for you to easily make a large batch and enjoy it for days!
Theroughly choppedonion, pepper, cucumber and jalapeno will go into the blender or food processor to be pureed.
(Reserve the finely chopped vegetables for adding later.)
Add the tomatoes and pulse until pureed.
Add the watermelon and pulse again until smooth.
Pour into a large bowl.
Simple Tip!
(An immersion blender will likely not work for this as there is not enough liquid.)
Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.
Whisk in the salt and olive oil.
Stir in the finely chopped onions, bell pepper, cucumber, and jalapeno.
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.