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A vibrant bowl of chilled watermelon gazpacho, perfect for summer

Watermelon Gazpacho

This refreshing watermelon gazpacho is a perfect no-cook summer dish. Sweet and savory, it comes together quickly for a vibrant and healthy meal or appetizer.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 cups Watermelon diced
  • 1 Cucumber peeled and chopped
  • 1 Red Bell Pepper chopped
  • 1/4 cup Red Onion finely chopped
  • 2 tablespoons Lime Juice
  • 2 tablespoons Olive Oil
  • 1/4 cup Fresh Mint chopped for garnish and blend
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper or to taste

Equipment

  • Blender
  • Cutting Board
  • Chef's Knife
  • Large Bowl

Method
 

Instructions
  1. Prepare all vegetables by dicing the watermelon, chopping the cucumber and bell pepper, and finely mincing the red onion.
  2. Combine most of the diced watermelon, chopped cucumber, bell pepper, red onion, lime juice, olive oil, salt, and pepper in a blender and blend until smooth.
  3. Taste the blended gazpacho and adjust seasonings as needed, adding more salt, pepper, or lime juice to your preference.
  4. Pour the gazpacho into a large bowl, stir in a handful of the reserved diced watermelon, cover, and refrigerate for at least 30 minutes to chill thoroughly.
  5. Serve the chilled gazpacho, garnished with fresh chopped mint and any remaining diced watermelon.

Notes

For an extra kick, add a small piece of jalapeño to the blender. This gazpacho is best served very cold on a hot summer day.