Description

Refresh your summer with this vibrant watermelon gazpacho, a delightful blend of ripe watermelon, crunchy vegetables, and zesty lime. This chilled soup is perfect for hot days, offering a unique balance of sweet and savory flavors. Quick to prepare and visually stunning, it serves as an eye-catching centerpiece at any gathering. Enjoy it as an appetizer or a light main dish that celebrates the essence of summer!

Ingredients

Scale

4 cups seedless watermelon, cubed (about 1 small watermelon)
1 cup cucumber, diced (peeled if desired)
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup lime juice (freshly squeezed)
1/4 cup fresh mint leaves
2 tablespoons olive oil
Salt, to taste

Instructions

Chop the watermelon into chunks and dice the cucumber, red bell pepper, and onion.
In a blender or food processor, combine the watermelon, cucumber, bell pepper, onion, lime juice, and mint. Blend until smooth; pulse for a chunkier texture if desired.
Taste and adjust seasoning with salt or additional lime juice as needed.
Transfer to a bowl or pitcher, cover with plastic wrap or a lid, and refrigerate for at least 1 hour to allow flavors to meld.
Stir before serving in bowls; garnish with extra diced cucumber or mint leaves if desired.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer/Light Meal
Method: Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 85
Sugar: 15g
Sodium: 12mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Customize by adding herbs like basil or spices like cayenne for heat. Store leftovers in an airtight container in the fridge for up to three days; enjoy chilled.