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Watermelon Gazpacho

This chilled soup is made by blending ripe watermelon with garlic, tomatoes, and vinegar to create a vibrant, smooth consistency. The final dish has a bright, translucent pink color and a refreshing, slightly thick texture suitable for hot weather. It involves no cooking, relying on blending, chilling, and seasoning for flavors and texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 4 cups cubed seedless watermelon chilled for best flavor
  • 2 cloves garlic peeled
  • 1 cup chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt to taste
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon black pepper

Equipment

  • Large blender or food processor
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Place the chopped watermelon, garlic cloves, chopped tomatoes, vinegar, salt, and pepper into the large blender or food processor.
  2. Blend on high speed until the mixture is completely smooth and slightly frothy, about 30-40 seconds. Check for a vibrant pink color and smooth texture with no visible chunks.
  3. Slowly pour in the olive oil while the blender runs on low, allowing the oil to emulsify into the mixture for about 10 seconds. The soup should thicken slightly and develop a glossy appearance.
  4. Taste and adjust seasoning if necessary, adding more salt or vinegar as desired. Then, transfer the mixture to a bowl and refrigerate for at least 2 hours to chill thoroughly.
  5. Serve the chilled gazpacho in bowls, garnished with fresh herbs or crumbled cheese if desired. The finished soup should be translucent, vibrant pink, and refreshing in texture.