Watermelon Cucumber Gazpacho
Watermelon and Cucumber Gazpacho is a refreshing, vibrant summer soup that blends the sweetness of watermelon with the coolness of cucumber. This chilled, no-cook dish is the perfect way to beat the heat while savoring the fresh, crisp flavors of summer produce. Enhanced with a hint of serrano pepper for mild heat, a touch of red wine vinaigrette, and a drizzle of extra virgin olive oil, this gazpacho is as healthy as it is flavorful. Garnished with fresh basil leaves and a sprinkle of feta cheese, it makes an impressive appetizer for any summer gathering or a light lunch to enjoy on warm days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 2, roughly chopped |
| Watermelon | 2 cups, fresh, cubed, seeded |
| Cucumbers | 2, peeled and diced |
| Serrano Pepper | 1, roughly chopped |
| Red Wine Vinaigrette | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon (omit for cholesterol-friendly version) |
| Salt and Pepper | To taste |
| Basil Leaves | 1 sprig, for garnish |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 80-100 kcal |
| Carbohydrates | 20g |
| Protein | 1g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 150-200mg |
| Cholesterol | 0mg (if olive oil is omitted) |
| Vitamin C | 35% of the daily value |
| Calcium | 2-4% of the daily value |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes (chilling time) |
| Total Time | 45 minutes |
Instructions
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Prepare the Ingredients: Begin by chopping the tomatoes, cucumbers, and watermelon into roughly equal-sized pieces. Make sure to remove any seeds from the watermelon to ensure a smooth texture.
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Blend the Soup: In a blender, combine the chopped tomatoes, watermelon, cucumbers, and serrano pepper. Add the red wine vinaigrette, olive oil, and a pinch of salt and pepper. Blend everything until smooth, creating a velvety puree. Taste the gazpacho and adjust the seasoning, adding more salt, pepper, or olive oil as desired to enhance the flavors.
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Chill the Gazpacho: Once blended, transfer the soup to an airtight container or bowl. Place it in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and intensify.
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Serve: When ready to serve, ladle the chilled gazpacho into bowls. Garnish with a drizzle of extra virgin olive oil, a few fresh basil leaves, a sprinkle of crumbled feta cheese, and a dash of freshly cracked pepper for an extra burst of flavor.
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Optional Pairings: For a delightful summer meal, pair the Watermelon and Cucumber Gazpacho with side dishes such as Herb Mushroom Bruschetta and Vegetable Tartlets. These complement the fresh, light nature of the gazpacho and elevate the experience.
Tips and Variations
- For a Cholesterol-Friendly Version: Omit the olive oil for a lower-fat, cholesterol-friendly gazpacho. The flavors will still shine, thanks to the natural juiciness of the watermelon and cucumber.
- Add More Heat: If you prefer a spicier kick, increase the amount of serrano pepper or even add a touch of chili flakes.
- Vegan Option: To make this recipe fully vegan, skip the feta cheese or substitute it with a dairy-free alternative, such as crumbled tofu or a vegan cheese.
Watermelon and Cucumber Gazpacho is a versatile, healthy dish thatβs not only easy to make but also a beautiful addition to any summer spread. Its vibrant colors and refreshing taste make it an ideal side dish or appetizer for parties, barbecues, and family gatherings.
