Watermelon Gazpacho recipe

This recipe for watermelon gazpacho is a cool take on Spain's traditional chilled tomato soup. It's gluten-free, vegan, and just what you need to cool off this summer.

Ingredient

– 1 pound watermelon, roughly cut into chunk – 1 pound plum tomatoes, roughly cut into chunk – ½ English cucumber, roughly cut into chunk – 1 garlic clove, roughly chopped – 1 red bell pepper, cored, seeded, and roughly cut into chunk – ½ green bell pepper, cored, seeded, and roughly cut into chunk – 3 tablespoons sherry vinegar – ¼ cup extra virgin olive oil – ¾ teaspoon fine sea salt – ¼ teaspoon smoked Spanish hot paprika – ⅛ teaspoon freshly ground black pepper

Direction

Blend diced watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper. Puree for 2 minutes on high speed till smooth. Your blender's capacity may need batching.

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Transfer gazpacho to a large pitcher or dish. Cover and chill for at least 1 hour, ideally overnight. Longer rests enhance tastes.

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Mix sliced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.

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Divide soup into 4 bowls. Add a few garnishes to the soup. Pour extra-virgin olive oil and crush black pepper over.

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also see

also see

Balela Salad  Recipe