Refreshing Watermelon Gazpacho
This chilled watermelon gazpacho by Nora is a perfect summer dish light, hydrating, and packed with sweet and savory flavors. Ideal for quick lunches or a refreshing starter, it’s a blend of watermelon, cucumber, tomatoes, and herbs that deepens in flavor the longer it chills. A true summer staple!
Equipment
- Blender
Ingredients
Main Ingredients
- 4 cups seedless watermelon cubed
- 1 English cucumber diced, divided
- 2 tomatoes diced, divided
- 1 red bell pepper diced, divided
- 2 green onions sliced, divided
- 1 clove garlic minced
- 1 handful fresh basil leaves
- 3 tbsp red wine vinegar
- 3 tbsp olive oil plus more for drizzling
- 1 pinch sea salt to taste
- 1 pinch black pepper to taste
- 1 slice jalapeño optional, for heat
Garnish
- 1 avocado diced
- microgreens for garnish
Instructions
- Reserve half of the cucumber, tomatoes, bell pepper, and green onions for texture. Blend the rest with watermelon, garlic, basil, vinegar, olive oil, salt, pepper, and jalapeño (if using) until smooth.
- Transfer the blended soup to a bowl. Stir in the reserved diced vegetables for added crunch.
- Cover and chill in the refrigerator for at least 3 hours or overnight to deepen flavors.
- Before serving, give it a stir and drizzle with olive oil. Garnish with diced avocado and microgreens.
Notes
For best results, chill overnight. Pairs wonderfully with crusty bread, chickpea salad, or Mediterranean dips like hummus and baba ganoush.