Description
A refreshing, flavorful Gazpacho combining the sweetness of watermelon with the acidity of tomatoes, complemented by cucumber, jalapeño, and fresh basil. This cold Spanish-inspired soup is perfect for hot days and offers a vibrant, healthy dish that can be served as an appetizer or light meal.
Ingredients
Scale
Vegetables and Fruit
- 1 lb tomatoes, cut into chunks
- 1 cucumber, peeled and cut into chunks
- 3 cups cubed seedless watermelon
- 1 jalapeño pepper, seeded and minced
Seasonings and Herbs
- Juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp salt
- 2 tbsp fresh basil, finely chopped
- 1 scallion, thinly sliced
Instructions
- Chop Basil: Finely chop your fresh basil and set it aside for later use to preserve its aroma and flavor.
- Dice Vegetables: Dice 1 cup of tomatoes and 1/3 of the cucumber, then set these aside to add texture to the gazpacho later.
- Prepare Jalapeño: Seed and finely dice the jalapeño pepper, then set aside to mix into the soup for a mild spicy kick.
- Blend Base: Combine the remaining tomatoes, cucumber, and cubed watermelon in a food processor or blender.
- Puree Smoothly: Blend the mixture until it reaches a smooth consistency, forming the base of the gazpacho.
- Combine Ingredients: Pour the pureed mixture into a large bowl. Stir in the reserved diced tomato and cucumber, minced jalapeño, chopped basil, lime juice, scallions, and salt. Mix thoroughly to combine flavors.
- Chill: Cover the bowl and refrigerate until cold, for at least 3 hours and up to 24 hours, to allow the flavors to meld perfectly before serving.
Notes
- For a milder soup, reduce or omit the jalapeño pepper.
- Use seedless watermelon for ease and better texture.
- This gazpacho can be prepared a day in advance, making it perfect for entertaining.
- Adjust salt to taste just before serving if needed.
- Garnish with extra basil leaves or a drizzle of olive oil if desired.
