A vibrant chilled soup blending sweet watermelon, crisp cucumber, red bell pepper, and fresh mint with zesty lime for ultimate summer refreshment.
# What You’ll Need:
→ Fresh Produce
01 - 5 cups seedless watermelon, cubed
02 - 1 large cucumber, peeled and chopped (approximately 1.5 cups)
03 - 1 medium red bell pepper, chopped
04 - 0.5 small red onion, chopped
05 - 0.25 cup fresh mint leaves, plus extra for garnish
06 - 2 tablespoons fresh cilantro leaves, optional
→ Citrus
07 - Zest and juice of 2 limes
→ Pantry
08 - 2 tablespoons extra-virgin olive oil
09 - 0.5 teaspoon sea salt, or to taste
10 - 0.25 teaspoon freshly ground black pepper
→ Garnish
11 - Diced cucumber, watermelon, and fresh mint leaves for serving
# How to Make It:
01 - In a blender, combine watermelon, cucumber, red bell pepper, red onion, mint leaves, cilantro if using, lime zest, and lime juice. Blend until smooth consistency is achieved.
02 - Add extra-virgin olive oil, sea salt, and freshly ground black pepper to the blended mixture. Blend again until fully combined and silky in texture.
03 - Taste the gazpacho and adjust seasonings as needed. For a thinner consistency, add cold water a few tablespoons at a time and blend until desired thickness is reached.
04 - Transfer gazpacho to a bowl or pitcher, cover with plastic wrap, and refrigerate for at least 2 hours to allow flavors to meld and develop.
05 - Stir gazpacho thoroughly before serving. Pour into chilled bowls and garnish generously with diced cucumber, watermelon pieces, and fresh mint leaves.
