Tomato & Watermelon Gazpacho Soup

5 from 2 votes

Tomato & Watermelon Gazpacho Soup

Cool, light, sweet, and refreshing - this tomato and watermelon gazpacho soup is the perfect appetizer for summer! Simple and made with fresh ingredients, it's easy enough for anyone to make.

Prep Time15

Chill Time3

Total Time3 15

Course: Appetizer, Soup

Cuisine: Spanish

Diet: Low Salt

Servings:

Calories: 186kcal

Author: Joss Dyckson

Equipment

Blender

Ingredients

4 cups watermelon seedless, cubed
1 cucumber diced (reserve half)
3 Roma tomatoes quartered
1 red bell pepper diced (reserve half)
½ cup green onions chopped (reserve half)
1 garlic clove peeled
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Process all ingredients in a blender until smooth (except for the reserved vegetables). Season with salt and pepper, to taste. Optional: Strain the mixture through a fine mesh strainer if you would like it to be smoother.
Chill for 3 to 4 hours.
Serve in small bowls. Garnish with the reserved vegetables and drizzle a little more olive oil on top.

Notes

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.
Don't over-blend or it can become foamy.
My post on how to slice watermelon 3 ways: triangles, cubes & sticks is helpful for this recipe.
You can serve gazpacho with crackers and breads like garlic bread, cheesy bread or toast points. Try some toppings like herbs, slices of hard-boiled eggs, chopped nuts etc.
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 3 to 5 days like this and even longer if you freeze them.

Nutrition