Watermelon Gazpacho
Watermelon gazpacho is a refreshing and light soup that is perfect for hot summer days. It is a variation of the classic gazpacho, a chilled Spanish tomato-based soup. Watermelon gazpacho incorporates the sweetness and juiciness of watermelon, which adds a unique twist to the traditional recipe.
Equipment
- 1 Food processor or blender
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup tomatoes
- 2 tbsp onion, chopped
- 2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 slice stale bread
- Salt and pepper, to taste
- some Fresh mint or basil leaves, for garnish (optional)
Instructions
- In a blender or food processor, combine the watermelon, cucumber, red bell pepper, tomatoes, garlic and onion. Add olive oil and red wine vinegar to the blender. Blend the ingredients until smooth and well combined. Adjust the blending time based on your desired consistency.
- Add the bread, salt and pepper to the blender. Blend again to incorporate the flavors. Taste and adjust the seasoning as needed. Refrigerate for half an hour to enhance the flavors.
- Transfer the gazpacho to a large bowl or individual serving bowls. Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and for the gazpacho to chill.
- Before serving, give the gazpacho a stir. Garnish with fresh mint or basil leaves if desired and crumbled feta cheese. Serve and enjoy!