Description
Watermelon Gazpacho is the ultimate refreshing dish for hot summer days, blending the sweetness of ripe watermelon with savory vegetables to create a vibrant chilled soup. This quick and easy vegan recipe takes just 25 minutes to prepare, making it perfect for picnics, barbecues, or a light lunch at home. With its stunning color and delightful flavor profile, it’s not only a feast for the eyes but also packed with nutrients. Enjoy this dish as an appetizer, side, or light meal—it’s as versatile as it is delicious!
Ingredients
Scale
- 3 Tbsp sherry vinegar
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/2 watermelon, divided (approx. 9 cups)
- 1 cucumber, seeded and diced, divided
- 1 red bell pepper, seeded and chopped, divided
- 3 roma tomatoes, seeded and diced, divided
- 1/4 red onion, diced
- 1 jalapeño, seeded and diced small
- 1 Tbsp basil, minced
- 1 Tbsp parsley, minced
Instructions
- In a bowl, whisk together sherry vinegar, olive oil, salt, and black pepper.
- In a blender, combine 4.5 cups of watermelon, half diced cucumber, half red bell pepper, 2 diced roma tomatoes, and diced red onion. Blend until smooth while streaming in the dressing.
- Pour the mixture into a large container and stir in the remaining diced watermelon, cucumber, bell pepper, one seeded diced roma tomato, jalapeño, basil, and parsley.
- Adjust seasoning with additional salt and pepper if needed. Serve chilled.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 120
- Sugar: 12g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg