Spicy Tomato Watermelon Gazpacho
Craving soup but don't feel like cooking? This tomato watermelon gazpacho makes a refreshing chilled soup to serve up with all your favorite summer meals! It's a little bit sweet, spicy, and savory in each single bite!
Servings: 4 servings
Calories: 262kcal
Equipment
Ingredients
- ½ small seedless watermelon (5-6 lbs) or ½ large watermelon
- 1 garlic clove
- 1 red pepper
- 1 seedless cucumber
- 1 shallot
- 1 large tomato
- 1 handful fresh basil
- 1 handful fresh mint
- ½ - 1 jalapeño minced
- 1 avocado cubed
- 2 green onions chopped
- 2 teaspoons salt
- ¼ teaspoon black pepper
- ½ lime
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
Instructions
- Gather the recipe ingredients. Prep each, starting with the watermelon: wash first, peel the outer skin, and cut into cubes. Place in a large measuring cup. Roughly mince the garlic.
- Dice the red pepper, cube the cucumber, and chop the tomato, basil, and mint. Place ingredients in separate bowls.
- For the topping: reserve approximately 1 tablespoon each (chopped a little finer): watermelon, red pepper, and tomato. Blend these together in a bowl with diced jalapeño, cubed avocado, diced green onions, and ½ teaspoon of chopped basil and mint.
- Place the watermelon cubes, peppers, tomato, and shallots in a food processor and pulse a few times.
- Add cucumber, garlic, salt & pepper, basil, mint and jalapeño.
- Pulse until blended but still chunky. Squeeze in ½ lime and pulse once to blend.
- Pour into a large measuring cup. Stir in olive oil & apple cider vinegar. Adjust salt & pepper to taste. Refrigerate until chilled for 1 hour or more.
- Serve in separate bowls and each served with toppings added. Enjoy!
Notes
Pulse in small bursts rather than running the food processor. The goal is to chop the veggies but you want to retain some of the texture and not process it until smooth.
Let the gazpacho sit. Giving it an at least an hour in the fridge lowers the temperature but also gives it time for all the flavors to come together.
Make with seasonal veggies. This soup is really best when prepared using fresh, ripe, and in-season fruits and veggies.
Watermelon gazpacho is best enjoyed within the first 24 hours but you can store leftovers for up to two days in the fridge.
Nutrition
Calories: 262kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1176mg | Potassium: 767mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2442IU | Vitamin C: 88mg | Calcium: 47mg | Iron: 2mg