This chilled soup is the epitome of summer in a bowl, bursting with the flavors of juicy watermelon, crisp cucumber, bell pepper, basil, and tomatoes. But this delightful dish is not just about its delicious taste; it’s also a powerhouse of health benefits. Watermelon, the star of this gazpacho, is not only a quintessential summer fruit but also a hydrating powerhouse. With its high water content, watermelon helps to keep you hydrated during hot summer days, while providing a dose of essential vitamins like vitamin A and vitamin C. With each spoonful of watermelon gazpacho, you’ll not only savor the essence of summer but also nourish your body with a wealth of health benefits. From the hydrating properties of watermelon and cucumber to the immune-boosting vitamins in tomatoes and bell peppers, this chilled soup is a delightful way to stay refreshed and energized during the summer months.
Serves 6
Ingredients
4 heaping cups cubed seedless watermelon (this is about a quarter to a half of a full sized watermelon)
1 English cucumber, diced, reserve half
2 medium tomatoes, diced, reserve half
1 small red bell pepper, diced, reserve half
⅓ cup chopped green onions, diced, reserve half
1 garlic clove
small handful basil
3 T red wine vinegar
3 T extra virgin olive oil, plus more for drizzling
2 teaspoons flaky sea salt, or to taste
½ teaspoon freshly ground black pepper
1/4 jalapeño pepper, optional
diced avocado for garnish
micro greens for garnish
Directions
- Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. I recommend starting with 2 cups of the chopped mixture so the blender isn’t overfilled.
- Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
- Pour into a large bowl and stir in the reserved chopped vegetables.
- Chill for 3 to 4 hours or overnight.
- Drizzle with olive oil and garnish with diced avocado and/or micro greens!
