Ingredients
Main Ingredients
- 4 cups ripe watermelon, diced Use the ripest watermelon for the best flavor.
- 1 cup ripe tomatoes, diced Select ripe tomatoes for optimal taste.
- 1 cucumber, peeled and diced Cucumber adds a refreshing crunch.
- 1 bell pepper, diced Any color bell pepper can be used.
- 1 small red onion, diced Adds depth of flavor.
- 2 tablespoons olive oil Extra virgin is recommended.
- 2 tablespoons red wine vinegar Adjust to taste.
- Salt and pepper to taste Season as per your preference.
- Fresh mint or basil leaves for garnish Adds freshness and color.
Method
Preparation
- In a blender, combine the watermelon and tomatoes. Blend until smooth.
- Add cucumber, bell pepper, red onion, olive oil, and red wine vinegar to the blender. Pulse a few times until everything is mixed but still slightly chunky.
- Season the mixture with salt and pepper to taste. If you prefer a smoother texture, blend more until you reach your desired consistency.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serving
- Serve the chilled watermelon gazpacho in bowls or glasses. Garnish with fresh mint or basil leaves on top.
Storage
- Store any leftover watermelon gazpacho in an airtight container in the refrigerator for about 2-3 days. Stir in cold water or additional watermelon if the soup thickens too much when stored.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 20mgFiber: 1gSugar: 20g
Notes
For a spicy kick, add a jalapeño or a sprinkle of cayenne pepper. Adjust the vinegar and seasoning based on your taste preference; don't be afraid to experiment! You can also incorporate other fruits, like strawberries or peaches, for a unique twist.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes