Description
This refreshing Watermelon Gazpacho is a vibrant, chilled Spanish-style soup that combines the sweetness of watermelon with crisp cucumber, bell pepper, and tomatoes. Enhanced with jalapeño heat and bright sherry vinegar, it’s perfect for a light summer appetizer or a cooling dish on warm days.
Ingredients
Soup Ingredients
- 1 medium cucumber, peeled, seeded
- 1/2 red bell pepper, seeds and ribs removed, finely chopped
- 2 cups cored roughly chopped tomatoes
- 2 cups coarsely chopped watermelon
- 1/4 cup (or more) extra-virgin olive oil, plus more for drizzling
- 1 tbsp plus 1 tsp (or more) sherry vinegar
- 1 to 2 tbsp finely chopped jalapeño
- 3 tbsp finely chopped shallot, divided
- Kosher salt
- Freshly ground black pepper
For Serving
- Sliced fresh basil
- Cilantro leaves
- Toasted bread
Instructions
- Prepare Ingredients: Finely chop one-quarter of the cucumber and set aside for serving. Coarsely chop the remaining cucumber.
- Blend the Gazpacho: Add the coarsely chopped cucumber, finely chopped red bell pepper, roughly chopped tomatoes, chopped watermelon, extra-virgin olive oil, sherry vinegar, finely chopped jalapeño, and 2 tablespoons of finely chopped shallot into a blender. Season with a pinch of kosher salt and freshly ground black pepper. Blend until the desired consistency is reached, either slightly textured or completely smooth according to preference. Adjust seasoning with additional salt, pepper, vinegar, or olive oil as needed.
- Chill: Transfer the blended mixture to the refrigerator and chill for at least 2 hours, or up to overnight, to let flavors meld and serve the soup cold.
- Serve: Divide the chilled gazpacho among serving bowls. Garnish with sliced fresh basil, cilantro leaves, a drizzle of extra virgin olive oil, reserved finely chopped cucumber, and the remaining tablespoon of finely chopped shallots. Serve alongside toasted bread for dipping.
Notes
- Adjust the amount of jalapeño to control the spice level.
- For smoother texture, blend until completely pureed; for more texture, pulse to keep small chunks.
- Letting the gazpacho chill overnight enhances the depth of flavors.
- Use ripe, fresh watermelon and tomatoes for the best taste.
- Serve cold as a refreshing summer appetizer or light meal.
