Watermelon Tomato Gazpacho
Dive into summer with this vibrant and refreshing Watermelon Tomato Gazpacho—a chilled soup that perfectly balances sweetness and tanginess with a hint of spice. Ripe watermelon and juicy tomatoes create a hydrating base, while crisp cucumber, red bell pepper, and aromatic basil add layers of freshness. Accented by red wine vinegar, fresh lime juice, and a touch of jalapeño for optional heat, this no-cook recipe is ready in just 20 minutes and requires no stovetop time. It's the ultimate light and healthy dish for hot days, ideal as an appetizer or a cooling main course. Garnish with a drizzle of olive oil and fresh herbs for a stunning presentation. Whether you're hosting a summer dinner party or just looking for a quick and flavorful meal, this gazpacho is sure to impress.
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Recipe Information
Ingredients
- 4 cups Watermelon
- 3 medium Tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 1 large Garlic clove
- 0.25 cup Fresh basil
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Fresh lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Jalapeño (optional)
Instructions
Cut the watermelon into chunks and remove any seeds. Measure out 4 cups and transfer the chunks to a blender or food processor.
Core and roughly chop the tomatoes. Peel the cucumber and cut it into chunks. Remove the stem and seeds from the red bell pepper and roughly chop it. Add these ingredients to the blender.
Peel and roughly chop the red onion. Peel the garlic clove. If using a jalapeño, slice it in half, remove the seeds for less heat (optional), and add to the blender along with the onion and garlic.
Add the fresh basil, olive oil, red wine vinegar, lime juice, salt, and black pepper to the blender.
Blend the mixture on high speed until smooth, about 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
For an ultra-smooth texture, strain the gazpacho through a fine mesh sieve into a bowl, using a spatula to press the liquid through. Discard the solids.
Chill the gazpacho in the refrigerator for at least 2 hours, allowing the flavors to meld.
Before serving, give the gazpacho a good stir. Pour into bowls or glasses and garnish with a drizzle of olive oil, additional basil leaves, or diced watermelon and cucumber, if desired.
Enjoy this vibrant and refreshing dish as a starter or light main course on a hot day!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 58.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2270 mg | 48% | |
*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.
