This watermelon gazpacho recipe is a light and refreshing twist on the classic gazpacho soup. Made with juicy watermelon, tangy tomatoes, crisp cucumbers, and fragrant herbs, this chilled soup is perfect for hot summer days. It's easy to prepare and requires minimal cooking, making it an ideal dish for a quick and refreshing meal. Serve it as an appetizer or a light lunch, and enjoy the vibrant flavors of summer in every spoonful.
Ingredients
- 4 cups chopped watermelon
- 2 cups chopped tomatoes
- 1 cup chopped cucumber
- 1/4 cup red onion, chopped
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: diced watermelon, chopped cucumber, fresh herbs
Directions
- In a blender, combine the chopped watermelon, tomatoes, cucumber, red onion, basil leaves, mint leaves, lime juice, and olive oil.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill.
- Serve the chilled gazpacho in bowls or glasses.
- Garnish with diced watermelon, chopped cucumber, and fresh herbs, if desired.
- Enjoy this refreshing watermelon gazpacho on a hot summer day!
