Watermelon Gazpacho

Have you ever tried watermelon gazpacho? It’s a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato. In our version, we are still using some tomato (one), so you get a little bit of tomato flavor in the soup, along with cucumber, onion, and bell pepper. Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho.

As in the case when you make regular gazpacho, this soup improves overnight, as the flavors have had a chance to blend. It’s perfect for a light meal on a hot day. You can easily make a large batch and enjoy it for days!

Watermelon Gazpacho Recipe

In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeño. The roughly chopped onion, pepper, cucumber and jalapeño will go into the blender or food processor to be puréed. The finely chopped vegetables will be added back into the soup after the rest of it has been puréed, to add more body to the soup.

Ingredients

• 1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
• 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
• 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
• 1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
• 2 cups chopped fresh tomatoes
• 6 to 7 cups of chopped seedless watermelon (or watermelon with seeds removed)
• 1/4 cup chopped cilantro
• 1/4 to 1/2 cup of red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)
• 1 Tbsp kosher salt
• 1 Tbsp olive oil

Garnish

• Sour cream (omit for vegan or paleo option)
• Diced avocado
• Cilantro

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