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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: Main Course
Cuisine: Modern
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups watermelon flesh, cubed seedless or removed seeds
  • 2 tablespoons white vinegar adjust to taste
  • 1 tablespoon extra virgin olive oil optional, for richness
  • 10 fresh mint leaves mint for blending and garnish
  • 1/2 cucumber cucumber peeled and chopped
  • 1/2 red bell pepper red bell pepper seeded and chopped
  • to taste salt and pepper

Equipment

  • Blender
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Place the cubed watermelon in a large mixing bowl and chill in the refrigerator for at least 10 minutes to enhance freshness.
  2. Add the watermelon cubes, chopped cucumber, red bell pepper, mint leaves, vinegar, and olive oil into a blender.
    4 cups watermelon flesh, cubed
  3. Blend on high speed until the mixture is completely smooth and silky, about 30-45 seconds. The consistency should be uniform and free of chunks.
  4. Taste the soup and season with salt and pepper, then blend again briefly to incorporate the seasonings.
    4 cups watermelon flesh, cubed
  5. Transfer the soup to a serving bowl and chill in the refrigerator for at least 30 minutes to allow flavors to meld and ensure the soup is well chilled before serving.
  6. Serve cold, garnished with additional mint leaves or diced vegetables if desired, for a vibrant presentation.