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Watermelon Gazpacho

This chilled soup is made by blending ripe watermelon with herbs and a splash of vinegar, resulting in a smooth, silky texture and a vibrant pink color. The dish is served cold, with a fluid consistency that highlights the fruit's natural sweetness and fresh flavor, often garnished with herbs or diced vegetables for contrast.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Soup
Cuisine: Modern
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • Watermelon flesh 4 cups cubed: Provides Sweet refreshing soup base.
  • White vinegar 1–1½ tablespoons, adjust to taste: Adds gentle tangy balance.
  • Extra virgin olive oil 1 tablespoon: Adds smooth body and flavor balance.
  • Fresh mint leaves 10 leaves: Adds Cooling herbal freshness.
  • Cucumber 1/2 peeled and chopped: Provides Crisp clean flavor.
  • Red bell pepper 1/2 seeded and chopped: Adds Mild sweetness and color.
  • Salt and pepper to taste: Balances Overall seasoning.

Equipment

  • Blender
  • Knife and cutting board
  • Mixing bowl
  • Ladle
  • Serving bowls

Method
 

  1. Add cubed watermelon to a blender.
  2. Add chopped cucumber and red bell pepper.
  3. Drop in fresh mint leaves.
  4. Pour white vinegar into the blender.
  5. Add olive oil if using.
  6. Season lightly with salt and pepper.
  7. Blend mixture until smooth and silky.
  8. Taste and adjust seasoning if needed.
  9. Transfer soup to a mixing bowl.
  10. Chill for at least 1–2 hours for best flavor development.
  11. Stir gently before serving.
  12. Pour into bowls and garnish with mint leaves.