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Watermelon Gazpacho

Watermelon gazpacho is a chilled, smooth soup made by blending ripe watermelon with fresh herbs, garlic, and tangy spices. The mixture is served cold, resulting in a vibrant, refreshing appearance with a slightly granular but entirely silky texture from the pureed fruit and vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe watermelon chunks seedless for smooth texture
  • 1 clove garlic peeled
  • 1/4 cup fresh basil leaves chopped
  • 2 tbsp white vinegar or apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cold water
  • optional olive oil for drizzling

Equipment

  • Blender
  • Chef's Knife

Method
 

  1. Begin by preparing the ingredients: peel and dice the watermelon into chunks, peel the garlic clove, and chop the basil leaves.
    4 cups ripe watermelon chunks, 1 clove garlic, 1/4 cup fresh basil leaves
  2. Add the watermelon chunks, garlic, chopped basil, vinegar, salt, and black pepper into the blender. Pour in the cold water.
    4 cups ripe watermelon chunks, 1 clove garlic, 1/4 cup fresh basil leaves, 2 tbsp white vinegar, 1 tsp salt, 1/2 tsp black pepper, 1 cup cold water
  3. Secure the lid on the blender and blend on high speed until the mixture is completely smooth and vibrant in color, about 30-60 seconds.
  4. Taste the soup and adjust seasoning if desired, adding more salt or vinegar for tang. For a thinner consistency, blend in additional cold water.
  5. Pour the chilled gazpacho into serving bowls. Optionally, drizzle with a little olive oil and garnish with extra basil leaves.
    optional olive oil
  6. Serve immediately or refrigerate for at least 30 minutes to enhance flavors. Serve cold with fresh herbs on top.