Watermelon Gazpacho

This watermelon gazpacho is a refreshing and hydrating soup you'll crave on hot summer days. It takes 15 minutes to transform six ingredients you probably have on hand into a meal you'll want to eat all summer long.

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Prep Time 15

Total Time 15

Course Appetizer, Main Course, Salad, Side Dish, Snack, Soup

Cuisine American, Healthy, Mediterranean

Ingredients

4 cups cubed seedless watermelon
3 small persian cucumbers, diced, reserve half
3 tomatoes, skinned, seeded, diced, reserve half
1 red pepper, seeded, diced, reserve half
3 green onions, diced, reserve half
1 clove garlic
handful basil
3-4 tablespoon red wine vinegar
1 tablespoon olive oil
½ jalapeno pepper diced (optional)
salt and pepper to taste

Instructions

Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions. Place the remaining half in a blender.
3 small persian cucumbers, diced, reserve half, 3 tomatoes, skinned, seeded, diced, reserve half, 1 red pepper, seeded, diced, reserve half, 3 green onions, diced, reserve half
Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using.
4 cups cubed seedless watermelon, 1 clove garlic, handful basil, 3-4 tablespoon red wine vinegar, 1 tablespoon olive oil, ½ jalapeno pepper diced (optional), salt and pepper to taste
Blend until smooth. Taste and adjust seasonings.
3 small persian cucumbers, diced, reserve half, 3 tomatoes, skinned, seeded, diced, reserve half, 1 red pepper, seeded, diced, reserve half, 3 green onions, diced, reserve half
Pour into a bowl, stir in the reserved chopped veggies.
Enjoy right away or chill for a few hours to let the flavors come together.

Keyword best cold soup recipe, cold summer soup, Gazpacho, gazpacho soup recipe, healthy soup recipe, summer soup recipe, tomato soup recipe, watermelon gazpacho, watermelon gazpacho recipe

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