Watermelon Gazpacho Recipe (Chilled Summer Soup)
A refreshing Watermelon Gazpacho Recipe perfect for hot summer days and nights. This is so darn good, you'll make it several times a week!
Servings 6
Calories 132kcal
Ingredients
- 7 cups seedless watermelon chopped
- 1 cucumber peeled and chopped
- 2 tablespoons red onion chopped
- 1 red bell pepper seeds removed and chopped
- 1 large tomato chopped
- ¼ cup cilantro
- 1 cup tomato juice
- 2 ½ tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 ½ tablespoon mint leaves chopped
- 2 teaspoons hot sauce
- ¼ teaspoon prepared chili powder
- ½ teaspoon dried basil
- ½ teaspoon salt
- Feta cheese optional garnish
Instructions
- Blend the ingredients together in a blender until pureed. See notes for preferred order (hardest veggies first, then the juices and olive oil, followed by the seasonings.7 cups seedless watermelon, 1 cucumber, 2 tablespoons red onion, 1 red bell pepper, 1 large tomato, ¼ cup cilantro, 1 cup tomato juice, 2 ½ tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 1 ½ tablespoon mint leaves, 2 teaspoons hot sauce, ¼ teaspoon prepared chili powder, ½ teaspoon dried basil
- Taste, season with salt and pepper if desired and chill in the refrigerator until time to serve.½ teaspoon salt
- You will want to chill the gazpacho for 2-3 hours before serving, so plan ahead!
- Pour into serving cups or bowls, and garnish with mint leaves, feta cheese, and additional chopped watermelon and veggies.Feta cheese
Nutrition
Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 240mg | Potassium: 478mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2145IU | Vitamin C: 55mg | Calcium: 34mg | Iron: 1mg
