Watermelon Gazpacho Recipe

This is my favourite gluten-free and vegan watermelon gazpacho recipe. It is an easy, refreshing cold soup perfect for hot summer days.

📝 Ingredients

• 2 Cup diced watermelon
• 1 Cup diced cucumber
• 1/2 Cup diced tomato
• 1/4 Cup diced onion
• 1 red pepper, discard the seeds
• 2 garlic cloves
• 5 - 6 Italian basil leaves
• 5 - 6 fresh mint leaves
• 1 tablespoon red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1 1/4 teaspoon salt or to taste
• 1/2 teaspoon black pepper

👨‍🍳 Instructions

1. 1Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
2. 2Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
3. 3Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
4. 4At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
5. 5Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
6. 6Serve watermelon gazpacho chilled or at room temperature with a bread slice.