Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Watermelon Gazpacho

Watermelon Gazpacho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 -6 servings

Description

This Watermelon Gazpacho recipe is the perfect balance of sweet and savory and so refreshing.  Feel free to blend in extra mint if you would like!


Ingredients

Scale
  • 1.5 pounds cubed fresh watermelon
  • 3 large roma tomatoes, halved and cored*
  • 1 small (1/2 pound) cucumber, peeled and seeded
  • 1  medium red bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves, peeled
  • 1/3 cup packed fresh mint leaves
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2  teaspoon freshly-cracked black pepper
  • 1/4 teaspoon  ground cumin
  • 1 thick slice of white bread, soaked**, crusts removed
  • optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients


Instructions

  1. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
  3. Serve cold, topped with your desired garnishes.

Notes

*To core the tomatoes: Simply scoop out and discard the seeds and any tough white core.

**To soak your bread: Cut away the crusts.  Then run the bread under the sink for a second to soak it with water, ring it out completely, and add the bread to the blender or food processor.