Fresh summer tomatoes, super hot weather… it’s time for Watermelon Gazpacho.
Every summer, I love making gazpacho, the traditional Spanish cold soup made of raw, blended vegetables. It’s refreshing, delicious, and really doesn’t get much healthier than a chilled bowl of fresh, blended veggies. It’s such a great dish to make at the beginning of the week to enjoy as a quick breakfast or lunch. Yes, I said breakfast. You can even sip it like a smoothie if you want.
Here, I’ve added watermelon to add a touch of sweetness. Yet, it’s still very savory and has a little kick from the jalapeno. If you are a gazpacho lover like me, this Watermelon Gazpacho is a must-make!
- 4 cups watermelon, cut into 2 inch chunks
- 3/4 cup cucumber, peeled, seeded and cut into 1 inch chunks about 1/2 cucumber, reserve the other half for garnish
- 1.5 cups vine ripe tomatoes, quartered about 4-5 tomatoes
- 2 cups red bell pepper, seeded and sliced into 1 inch chunks or 1 medium pepper
- 2 cups yellow bell pepper, seeded and sliced into 1 inch chunks or 1 medium pepper
- 1 tbsp jalapeno, seeded and roughly chopped about 1/2 jalapeno
- 1 clove garlic
- 1/4 cup fresh basil leaves
- 1/3 cup fresh chives plus more for garnish
- 3 tbsp red wine vinegar
- 1 tsp kosher salt, or more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil for serving
- In a blender, add the watermelon (be sure to put the watermelon in first to help blending), cucumber, tomatoes, bell peppers, jalapeno, garlic, basil, chives, red wine vinegar, salt and pepper. Blend until smooth, about 1-2 minutes.
- Taste and add more salt and pepper, if desired. Chill for 2 hours prior to serving.
- Slice the remaining cucumber into half moons for garnish.
- Pour into bowls. Top with sliced cucumber and chives and a drizzle of olive oil.