Watermelon Gazpacho Chilled Soup (Print Version)
Chilled watermelon gazpacho bursts with flavor from tomatoes, cucumber, and basil for a light summer bite.
# Ingredients:
→ Fresh Produce
01 -
4 cups seedless watermelon, cubed
02 -
2 cups ripe tomatoes, chopped
03 -
1 medium cucumber, peeled and chopped
04 -
1 small red bell pepper, chopped
05 -
1 small shallot, chopped
06 -
2 tablespoons fresh basil leaves, plus extra for garnish
07 -
2 tablespoons fresh mint leaves (optional)
08 -
1 small garlic clove, minced
→ Pantry
09 -
2 tablespoons extra-virgin olive oil
10 -
1 tablespoon red wine vinegar
11 -
0.5 teaspoon sea salt, or to taste
12 -
0.25 teaspoon freshly ground black pepper
→ Garnish
13 -
Diced cucumber
14 -
Diced watermelon
15 -
Fresh basil leaves
16 -
Extra olive oil (optional)
# Steps to Follow:
01 -
In a blender or food processor, combine the cubed watermelon, tomatoes, cucumber, red bell pepper, shallot, basil leaves, mint leaves if using, and garlic. Blend until completely smooth.
02 -
Add the extra-virgin olive oil, red wine vinegar, sea salt, and freshly ground black pepper to the blender. Blend again until the mixture is silky and fully combined.
03 -
Taste and adjust the salt, pepper, or vinegar as needed to balance the flavors.
04 -
Transfer the soup to a large bowl or pitcher. Cover and refrigerate for at least 1 hour until thoroughly chilled.
05 -
Stir the soup, pour into chilled bowls, and top with diced cucumber, diced watermelon, fresh basil leaves, and a drizzle of olive oil if desired.
# Additional Notes:
01 -
For an ultra-smooth soup, strain the mixture through a fine mesh sieve prior to chilling.
02 -
Add a pinch of cayenne pepper or a dash of fresh lime juice for added brightness.
03 -
Pair with a rustic bread for a more substantial meal.
04 -
Mint can be used alongside or as a substitute for basil to intensify the aromatic notes.