|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 9g|
|Vitamin C 35mg||177%|
|*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.|
Watermelon gazpacho or cold watermelon soup is a fast and easy way to enjoy fresh fruits and vegetables, and it is the perfect cold lunch or dinner soup for a hot summer day. And the soup isn't cooked, so there's no need to heat up the kitchen.
The flavor of the juicy, slightly sweet watermelon is perfectly balanced with fresh vegetables, a bit of vinegar, and olive oil. Feel free to swap out some of the vegetables if you like. If you prefer a less chunky gazpacho, cut the vegetables and watermelon into 1/4-inch dice or pulse the soup in the blender until it reaches your desired consistency .
Gazpacho makes a fabulous appetizer or first course as well. Serve gazpacho in a shot glass or in a coup or other small, clear glass. It's also a refreshing change of pace on a breakfast buffet—sort of like a morning bloody Mary without the alcohol. Although we've known people to add a little vodka to their batch of gazpacho to good effect.
Add a garnish of tiny watermelon wedges, lime wedges, fresh herbs, or croutons to each serving of gazpacho, or garnish it with a few cooked and chilled seasoned shrimp for a heartier dish.
"The watermelon gazpacho was delicious. It made a fabulous lunch, and the flavors were perfectly balanced. I added dill to mine, but I'll try cilantro the next time I make it. Plus, it's an excellent way to get your daily fruits and veggies!" —Diana Rattray
4 cups diced seedless watermelon, divided
1 tablespoon lime zest
2 tablespoons fresh lime juice
1 teaspoon salt, more to taste
1 to 2 cloves garlic, minced
1 cup diced ripe tomato
1 cup diced seedless cucumber, peeled if desired
1/2 cup diced orange or yellow bell pepper
3 tablespoons minced red onion
1 tablespoon balsamic vinegar, or red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped jalapeño pepper, optional
Freshly ground black pepper, to taste
2 tablespoons minced cilantro, dill, or parsley, whole sprigs for garnish, if desired
Lime wedges, optional
Gather the ingredients.
Purée 3 cups of the watermelon. Transfer to a large bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, if using, ground pepper, herbs, and sugar.
Add the remaining 1 cup diced watermelon. Fold together.
Chill until serving time. For a pretty presentation, fill clear glasses with the gazpacho and garnish with a slice of lime and a fresh herb sprig, if desired.
- This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor.
- To add a touch of sweetness without using sugar, add half of a cored red apple to the blender with the 3 cups of watermelon.
How to Store Watermelon Gazpacho
Refrigerate leftover watermelon gazpacho in a covered container for up to 3 to 4 days.
Is Gazpacho a Main Dish?
Watermelon gazpacho may be served as a main dish, starter, or appetizer/tapa.