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Watermelon Gazpacho

This cold soup is made by blending ripe watermelon with cucumbers and seasonings until smooth, resulting in a bright pink, silky texture with a refreshing flavor. The dish is served chilled, showcasing a vibrant appearance and a balance of sweet, salty, and cooling notes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon, cubed seedless or deseeded for smooth texture
  • 1 cup cucumber, peeled and chopped preferably seedless or deseeded
  • 2 tablespoons olive oil for added richness
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper fresh ground if possible
  • 1 pinch sea salt for garnish and flavor balance

Equipment

  • Sharp Knife
  • Cutting board
  • Blender
  • Mixing bowl
  • Measuring cups and spoons
  • Fine-mesh sieve

Method
 

  1. Chop the watermelon into small chunks, removing any seeds if present, and place into a large mixing bowl.
    1 cup cucumber, peeled and chopped
  2. Peel and chop the cucumber into smaller pieces, then add to the blender with the watermelon.
    1 cup cucumber, peeled and chopped
  3. Add the olive oil, salt, and black pepper to the blender, ensuring all ingredients are dry-ingredient seasoned evenly.
    1 cup cucumber, peeled and chopped
  4. Blend the mixture on high speed until completely smooth and silky, about 30-40 seconds. Stop and scrape down the sides as needed.
  5. Pour the blended soup through a fine mesh sieve into a clean bowl to remove any remaining pulp and achieve a velvety texture. Gently press with a spatula until smooth. Chill in the refrigerator for at least 1 hour before serving.
  6. Serve the chilled watermelon gazpacho in bowls, garnished with a pinch of sea salt and any preferred herbs or edible flowers for visual appeal.
    1 cup cucumber, peeled and chopped

Notes

For a sweeter version, add a touch of honey before blending. Adjust seasoning to taste, and serve with fresh herbs or a drizzle of olive oil for extra flavor.