A light and refreshing chilled summer soup, savory with a touch of sweetness from the watermelon. Watermelon, tomatoes, cucumber, jalapeno, scallions, and fresh herbs are the stars of this healthy soup!
Update: This post was originally published in August, 2017. It has been updated with new photos and a revised recipe.
If you are new here, let me introduce myself. My name is Abra, I'm obsessed with soup.
I eat soup for breakfast more mornings than I care to share. When I ponder what I want for lunch or dinner a solid 85% of the time my immediate intuitive thought is, soup.
I love soup. My soul is a 98-year-old, toothless woman, that just wants to eat soup all day long.
Now it's summer. Oh, the horror. No more soup.
Except.
Except.
SUMMER SOUP!!!
Hello, gazpacho you gorgeous vixen!
I've spent a lot of time in Spain over the last 5 years and I've come to love and honor their attachment to gazpacho.
While in Sevilla a few years ago, on a very hot (at least 100°) day, the most nourishing delicious treat was gazpacho. Often served sipping style in a glass. Always chilled. Always full of flavor.
When I came home from that trip I started throwing summer produce into my blender until I came up with my favorite version of all – watermelon gazpacho.
How to Make Watermelon Gazpacho
- Combine watermelon, fresh summer tomatoes, cucumber, bell pepper, jalapeno (optional), and scallion to a blender. Blend until super smooth.
- Turn blender on low and slowly incorporate olive oil.
- Add white balsamic vinegar – a splash of vinegar takes this soup to the next level!
- Add fresh lime juice and a pinch of salt.
- I like texture in my gazpacho so I also chop all the veggies that are in the soup in a very small dice and pour the liquid over the chopped veggies. You can totally skip this step if you don't feel like chopping.
- Top the soup with fresh herbs, I use mint and basil.
More Light and Healthy Summery Recipes
Goat Cheese and Peach Crostini
Swiss Chard and Feta Cheese Quesadilla
Topping Ideas for Watermelon Gazpacho
- Fresh garlic croutons
- Grilled shrimp
- Crumbled feta cheese
A versatile, healthy, refreshing, and easy summer soup. Ready in 10 minutes!
I can't wait to see your Watermelon Gazpacho. When you make this recipe be sure to tag me on Instagram @abrapappa #AbrasKitchen
Watermelon Gazpacho
Equipment
- High speed blender
Ingredients
- 4 cups watermelon, chopped
- 3 medium tomatoes
- 1 large cucumber
- 1 jalapeno pepper
- 1 green bell pepper
- 1 bunch scallions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lime juice
- 1/4 tsp sea salt
- fresh basil for garnish
- fresh mint leaves for garnish
Instructions
- Combine in a blender 3 cups roughly chopped watermelon, 2 tomatoes, 1/2 jalapeno, 1/2 bunch scallions, 1/2 cucumber, 1/2 green bell pepper, olive oil, white balsamic vinegar, sea salt, and lime juice. Blend until smooth and no bits of veggies remain.
- Chop remaining watermelon, tomatoes, cucumber, green bell pepper, jalapeno, and scallions into a very small dice and add to a large bowl.
- Pour blender contents into bowl with chopped veggies, stir and taste for seasoning. Add a little bit of salt if needed.
- Place bowl in the refrigerator and allow to chill for 2-3 hours.
- Ladle well-chilled gazpacho into bowls and top with chopped fresh basil and mint.
Notes
- Eliminate green pepper
- Eliminate jalapeno
- Add crumbled feta on top (OMG!)
- Use more or less tomato
- Use more or less watermelon
- Eliminate vinegar and use more lime juice
Dana Suss says
So refreshing! Love this recipe.