Watermelon Gazpacho (Cold Summer Soup)
Cool off with this refreshing Watermelon Gazpacho recipe. Made with fresh watermelon, tomatoes, cucumber, and herbs, it's the perfect no-cook summer soup.
Servings: 8 appetizers or 4 meals
Calories: 119kcal
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Kitchen Essentials
Ingredients
- 8 Cups Watermelon diced (yields about 4 cups fresh watermelon juice)
- 4 Medium Roma or vine-ripened tomatoes, quartered
- 1 Large Cucumber peeled and chopped
- 1 Medium Red Onion chopped
- 2 Cloves Garlic peeled
- 3 Tablespoons Red Wine Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 1 Teaspoons Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1 Small Jalapeño seeded and chopped
- Splash Worcestershire Sauce
Instructions
How to Make Watermelon Gazpacho
- Make the Watermelon Juice. Blend the watermelon until smooth. Pour it through a fine-mesh strainer into a bowl, gently pressing to collect about 4 cups of fresh watermelon juice. Set aside.8 Cups Watermelon
- Marinate the Vegetables. Combine the tomatoes, cucumber, onion, garlic, and jalapeño in a large bowl. Sprinkle with salt, black pepper, and drizzle with the red wine vinegar. Let everything rest for 10 to 15 minutes to draw out the juices and deepen the flavors.4 Medium Roma, 1 Large Cucumber, 1 Medium Red Onion, 2 Cloves Garlic , 3 Tablespoons Red Wine Vinegar, 1 Teaspoons Kosher Salt, 1 Small Jalapeño, 1/2 Teaspoon Black Pepper
- Blend Until Smooth. Transfer the vegetables and all of their juices to a blender. Add the olive oil and blend until silky smooth and creamy.
- Stir in the Watermelon Juice. Pour the strained watermelon juice into the blended vegetable mixture and stir until fully combined. Drizzle of Olive Oil, and Splash of Worcestershire sauce.Splash Worcestershire Sauce, 1/4 Cup Extra Virgin Olive Oil
- Taste before chilling.
- Too sweet? Add another splash of red wine vinegar and a pinch of salt.
- Want more savory depth? Stir in a splash of Worcestershire sauce.
- Prefer extra heat? Add another small piece of jalapeño or a pinch of cayenne pepper.
- Chill. Cover and refrigerate for at least 2 to 3 hours. The flavors continue developing as the soup chills, and it's best served thoroughly cold.
Your Own Private Notes
Notes
Recipe Tips
- A high-powered blender creates the smoothest texture.
- For an ultra-silky soup, strain the finished gazpacho one final time through a fine-mesh sieve.
- Fresh, ripe tomatoes make the biggest difference in flavor.
- Taste and adjust the seasoning after chilling, as cold temperatures can mute flavors slightly.
- Garnish with diced cucumber, watermelon cubes, fresh herbs, cracked black pepper, or a drizzle of olive oil just before serving.
Nutrition
Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 251mg | Fiber: 1g | Sugar: 11g | Vitamin A: 910IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg