Cool, light, sweet, and refreshing – this watermelon gazpacho is the perfect appetizer for summer!
Warm weather is the perfect excuse to indulge in all kinds of delicious treats. From ice cream to backyard barbecues, summer really is one of the best times to be a foodie.
If you’re both adventurous in pallet and looking for a new way to cool off, try out this delicious recipe for watermelon gazpacho.
Gazpacho is a Spanish soup with a long history and many variations. Our take on the dish using watermelon is the perfect way to spice up and cool down a hot summer.
Simple and made with fresh ingredients, it’s easy enough for anyone to make and good for you, too!
For another take on how to make this dish, if you’d prefer a bit more texture in the finished product or if you simply don’t have a blender, you can try the old method of grinding the ingredients in a mortar.
To store any leftovers you might have, just seal up the serving jars with a lid or plastic wrap and place them in the fridge. They’ll keep for 4 to 5 days like this and even longer if you freeze them.
If you’re thinking about dressing things up a little more, one tasty but less vegan way to do this would be with the addition of some thinly sliced ham.
This is a traditional garnish for gazpacho and really goes well with the watermelon flavor in this take on the recipe. It’s also a soft contrast to the crunchier bits of vegetable that are also on top of the dish.
Any other takes on gazpacho you think might be fun to try? Maybe another cold soup you want us to read about? Let us know about it in the comments.
- 4 cups watermelon - cubed
- 1 cucumber - diced (reserve half)
- 3 tomatoes
- 1 red bell pepper - diced (reserve half)
- ½ cup green onions - chopped (reserve half)
- 1 garlic clove
- 3 tbsp. lemon juice
- 3 tbsp. olive oil
- Salt and pepper - to taste
- Process all ingredients in a blender until smooth (except for the reserved vegetables).
- Chill for 3 to 4 hours.
- Serve in small jars. Garnish with the reserved vegetables and drizzle a little olive oil on top.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Electric Skillet Honey-Mustard Glazed Salmon
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!