Fruity Gazpacho
Cool off with this vibrant and refreshing Fruity Gazpacho, a delightful twist on the classic chilled soup that’s bursting with summer flavors. This no-cook recipe combines the natural sweetness of watermelon, ripe mango, and juicy peach with crisp cucumber, cherry tomatoes, and a hint of heat from optional jalapeño, creating a perfectly balanced blend of sweet, tangy, and spicy. A splash of lime juice and a drizzle of extra-virgin olive oil tie the ingredients together, while fresh cilantro adds a bright, herbaceous note. Ideal for hot days, this quick and easy gazpacho comes together in just 20 minutes and requires minimal effort. Serve it chilled for a light appetizer or a unique addition to your next outdoor gathering. Gluten-free, vegan, and packed with nutrients, this beautifully colorful soup is as nutritious as it is flavorful. Don’t forget the diced watermelon garnish for a pop of freshness in every bite!
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Recipe Information
Ingredients
- 4 cups watermelon
- 1 large cucumber
- 1 large ripe mango
- 1 large ripe peach
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 2 tablespoons fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 0.5 jalapeño (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Prepare the watermelon: Remove the rind and seeds from the watermelon, then chop into small cubes. Measure 4 cups and set aside.
Peel and dice the cucumber into small pieces.
Peel and pit the mango and peach, then cut both into small chunks.
Remove the seeds and stem from the red bell pepper, then chop into small pieces.
Dice the cherry tomatoes and finely chop the red onion.
If using jalapeño, remove the seeds for less spice (optional), then finely mince it.
In a blender or food processor, combine 3 cups of watermelon cubes, cucumber, mango, peach, red bell pepper, tomatoes, and red onion. Blend until smooth.
Add the lime juice, olive oil, cilantro, salt, black pepper, and jalapeño to the blender. Blend again to mix thoroughly.
Taste and adjust seasoning if needed. Add more lime juice or salt to balance the flavors.
Pour the blended soup into a large bowl or individual serving glasses. Dice the remaining 1 cup of watermelon into small cubes and use as garnish along with extra cilantro.
Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 111.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
