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Watermelon Gazpacho

This chilled soup combines ripe watermelon puréed to a smooth consistency with finely chopped vegetables and herbs, resulting in a vibrant pink, slightly thickened cold soup. The mixture is seasoned with salt and vinegar to enhance the sweetness and add a subtle tang, maintaining a refreshing and slightly savory flavor profile. Final texture is silky yet slightly chunky, with visible bits of vegetable for texture and a bright, appealing appearance.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups watermelon cubes, seedless ripe and sweet
  • 1 small cucumber peeled and finely diced
  • 1/2 small red bell pepper seeded and finely chopped
  • 1/4 cup fresh herbs (basil or mint) chopped
  • 2 tablespoons white vinegar adjust to taste
  • to taste salt for seasoning

Equipment

  • Sharp knife
  • Cutting board
  • Blender
  • Mixing bowl
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Peel and seed the watermelon, then cut into 1-inch cubes using a sharp knife and cutting board. Spread the cubes evenly on a baking sheet or in a bowl.
    4 cups watermelon cubes, seedless
  2. Place the watermelon cubes in a blender and blend until smooth, about 1-2 minutes, creating a vibrant pink purée with no visible chunks.
    4 cups watermelon cubes, seedless
  3. Finely dice the peeled cucumber and red bell pepper, then transfer to a large mixing bowl. Stir in the chopped herbs, vinegar, and season with salt to taste.
    1 small cucumber, 1/2 small red bell pepper, 1/4 cup fresh herbs (basil or mint), 2 tablespoons white vinegar
  4. Pour the watermelon purée from the blender into the mixing bowl with the chopped vegetables. Stir thoroughly to combine, ensuring the ingredients are evenly distributed.
    4 cups watermelon cubes, seedless, 1 small cucumber, 1/2 small red bell pepper, 1/4 cup fresh herbs (basil or mint), 2 tablespoons white vinegar
  5. Transfer the mixture to a container, cover, and refrigerate for at least 1 hour until thoroughly chilled and flavors meld.
  6. Stir the chilled gazpacho once more, then ladle into bowls and garnish with additional herbs if desired before serving cold.