This twist on the Spanish classic is a light, refreshing lunch or snack option to enjoy on a hot summer day. Watermelon gazpacho is light yet satisfying — and is easy to make.
4 Heaping cups of cubed, seedless watermelon. (Ripe watermelons will have a deep hollow sound when tapped).
1 English cucumber, diced
3 medium tomatoes, diced 1
small red bell pepper, diced
⅓ cup chopped green onions, diced
1 garlic clove
Small handful basil
3 to 4 tablespoons red wine vinegar
3 tablespoons olive oil, plus more for drizzling
1 to 2 teaspoons sea salt, or to taste
½ teaspoon freshly ground black pepper
½ jalapeño pepper
Combine all the cubed watermelon and half the tomatoes, cucumber, red bell pepper, and green onion in a blender (or Cuisinart). Finely dice the remaining veggies and set them aside for garnish. In the blender, add the extra-virgin olive oil, red wine vinegar, fresh basil, garlic, salt, pepper, and jalapeño. Puree the soup until it’s completely smooth. Transfer the blended soup to a large bowl or individual jars. Chill for at least 3 hours, or overnight, to allow the flavors to develop.
Watermelon Gazpacho Serving Suggestions
When you’re ready to eat, top the chilled soup with the leftover chopped veggies. A dollop of plain Greek yogurt, feta cheese, minced herbs, micro greens, extra avocado, or a sprinkle of seeds are all delicious, nutrient dense additions.
Gazpacho is an easy way to add extra vegetables to your diet without even noticing!
Research shows that vinegar consumption before meals may help mitigate glucose spikes, so this is a perfect soup to have before the main meal to reap those benefits.
For the dressing
¼ c. extra virgin olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp kosher salt
1 anchovy, chopped [optional]
For the salad
1 c. small red potatoes, cut in half
2 c. fresh green beans, stems trimmed
6 ounces skipjack tuna (in water) or canned salmon or sardines, drained\
¼ c. kalamata olives, drained
¼ c. thinly sliced red onion
1 Tbsp capers, drained
1 c. cherry tomatoes, sliced in half
2 hard-boiled eggs, halved
1 tsp salt
Early season veggies: radish for crunch, snap peas, pea pods, asparagus
Mid-season veggies: cucumbers, green beans, carrots, tomatoes, peppers, zucchini