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Watermelon Gazpacho with Cucumber and Mint

This chilled soup combines pureed ripe watermelon with a touch of sherry vinegar, served cold with chopped cucumber, fresh mint, and tiny croutons for added crunch. The smooth, vibrant pink base is complemented by textured toppings, resulting in a refreshing, lightly chunky consistency that highlights bright summer flavors.
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Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: Fusion
Calories: 90
Ingredients Equipment Method

Ingredients
  

  • Watermelon 4 cups, cubed, seedless: Sweet, juicy base for the soup.
  • Cucumber 1 large, chopped: Adds refreshing crunch.
  • Sherry vinegar 1 tablespoon: Adds tangy depth to balance sweetness.
  • Fresh mint 1 tablespoon, chopped: Brings a cool, herbal freshness.
  • Salt and pepper to taste: Enhances all the flavors.
  • Croutons optional, for topping: Adds crunch and texture.

Equipment

  • Blender
  • Knife
  • Cutting board
  • Soup bowls
  • Spoon

Method
 

  1. Cube watermelon and place in blender.
  2. Chop cucumber and add to blender.
  3. Add sherry vinegar, mint, salt, and pepper.
  4. Blend until smooth.
  5. Taste and adjust seasoning as needed.
  6. Pour into bowls and refrigerate for 1-2 hours for optimal chill and flavor development.
  7. Serve with a sprinkle of croutons and fresh mint for garnish.