Watermelon gazpacho or cold watermelon soup is a fast and easy way to enjoy fresh fruits and vegetables.
This no-cook recipe is perfect for summertime meals when you don't want to heat up the kitchen.
- 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon salt or more to taste
- 1 to 2 cloves minced garlic
- 1 cup ripe tomato, cubed into 1/2-inch pieces
- 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
- 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
- 3 tablespoons minced red onion
- 1 tablespoon balsamic or red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped seeded jalapeno pepper (optional)
- Pepper to taste
- 2 tablespoons minced cilantro or dill or parsley
- Pinch sugar
Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar, and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.
How to Serve Gazpacho
Serve gazpacho in a shot glass as an appetizer or in a martini glass for the first course of a multi-course dinner. 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.
This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor!