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Watermelon Tomato Pepper Gazpacho

This cold soup combines blended watermelon, tomatoes, and peppers to create a smooth, vibrant pureé with a refreshing, slightly sweet flavor. The ingredients are puréed and chilled, resulting in a bright, soup-like dish with a silky texture and colorful appearance topped with fresh herbs and spice accents.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups watermelon, diced seedless preferred
  • 2 medium ripe tomatoes, chopped preferably heirloom or vine-ripened
  • 1 red bell pepper, chopped seeded and stemmed
  • 1 cucumber, peeled and chopped seedless if possible
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika for smoky flavor
  • to taste salt
  • to taste fresh basil, chopped for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Blender
  • Mixing bowl
  • Fine mesh sieve or strainer
  • Measuring cups and spoons

Method
 

  1. Place the diced watermelon, chopped tomatoes, red bell pepper, and cucumber into the blender.
    4 cups watermelon, diced, 2 medium ripe tomatoes, chopped, 1 red bell pepper, chopped, 1 cucumber, peeled and chopped
  2. Add the olive oil, red wine vinegar, smoked paprika, and a pinch of salt to the blender.
    2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon smoked paprika, to taste salt
  3. Puree the mixture until smooth and silky, about 30-60 seconds; check for consistency and adjust seasoning as needed.
  4. Pour the purée through a fine mesh sieve or strainer into a mixing bowl, gently pressing to extract some of the liquid and achieve a smooth texture.
  5. Transfer the strained soup into a covered container and refrigerate for at least 2 hours until chilled thoroughly.
  6. Serve cold, garnished with chopped fresh basil and a drizzle of olive oil if desired.
    4 cups watermelon, diced