Watermelon Gazpacho Recipe
This is my favourite gluten-free and vegan watermelon gazpacho recipe. It is an easy, refreshing cold soup perfect for hot summer days.
Servings: 2
Calories: 216kcal
Equipment
- Blender
Ingredients
- 2 Cup diced watermelon
- 1 Cup diced cucumber
- ½ Cup diced tomato
- ¼ Cup diced onion
- 1 red pepper, discard the seeds
- 2 garlic cloves
- 5 - 6 Italian basil leaves
- 5 - 6 fresh mint leaves
- 1 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
- Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
- Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
- At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
- Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
- Serve watermelon gazpacho chilled or at room temperature with a bread slice.
Notes
- Remove and discard the seeds of watermelon, cucumber, and red pepper.
- Do not add water to blend the gazpacho else its taste will be diluted.
- Use mild or sweet-tasting pepper rather than the spicy, sharp one. You can add bell pepper also.
Nutrition
Calories: 216kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1468mg | Potassium: 535mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1550IU | Vitamin C: 57mg | Calcium: 73mg | Iron: 2mg