Description
Discover how to make refreshing Watermelon Gazpacho with our step-by-step recipe. Perfect for hot days, this chilled soup offers a delightful twist on a classic favorite.
Ingredients
- 5 pounds (680 g) cubed fresh watermelon
- 3 large roma tomatoes, halved and cored
- 1 small (1/2 pound (227 g)) cucumber, peeled and seeded
- 1 medium red bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves, peeled
- 1/3 cup (80 ml) packed fresh mint leaves
- 3 tablespoon (45 ml) s olive oil
- 3 tablespoon (45 ml) s apple cider vinegar
- 1 teaspoon (5 ml) fine sea salt
- 1/2 teaspoon (3 ml) freshly-cracked black pepper
- 1/4 teaspoon (1 ml) ground cumin
- 1 thick slice of white bread, soaked, crusts removed
- Optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients
Instructions
- Place all the components into a blender or food processor. Blend for approximately one minute, or until the mixture achieves the texture you prefer. Sample the flavor and adjust with more salt, pepper, or cumin if needed.
- Transfer to a sealed container and chill in the refrigerator for four hours, or until it is thoroughly cold.
- Enjoy it cold, garnished with your choice of toppings.
Notes
- Choose a ripe, sweet watermelon to enhance the gazpacho’s flavor balancenCore the tomatoes for a smoother texture and to avoid bitternessnUse fresh mint leaves to add a bright, refreshing aroma