This summery watermelon gazpacho celebrates the best of the season! It's an easy-breezy recipe filled with juicy watermelon and fresh summer veggies. Sip it from a cup or eat it with a spoon for a refreshing and healthy light lunch or dinner.
Ingredients
3cupscubed watermelon
3ripetomatoes, chopped
1redpepper
½ English cucumber
2tablespoonchopped red onion
1jalapeño pepper, see notes
1clovegarlic
1teaspoonsea salt
¼ cupextra virgin olive oil
2tablespoonssherry vinegar, see notes
2tablespoonsEACH: fresh mint and basil
Cubed watermelon, feta cheese, mint, and basil, to serve
Instructions
Place the watermelon, tomatoes, pepper, cucumber, red onion, and garlic into a large bowl and sprinkle the salt over the top. Let the bowl rest on your counter for 30 minutes, or in your fridge for up to 24 hours.
3 cups cubed watermelon, 3 ripe tomatoes, 1 red pepper, ½ English cucumber, 2 tablespoon chopped red onion, 1 jalapeño pepper, 1 clove garlic, 1 teaspoon sea salt
Transfer the veggies and their juices to your blender. Add the olive oil, sherry vinegar, mint, and basil and blend on high until smooth. Taste and add more salt if needed.
¼ cup extra virgin olive oil, 2 tablespoons sherry vinegar, 2 tablespoons EACH: fresh mint and basil
Serve the gazpacho topped with small cubes of watermelon, some feta, mint, and basil.
Cubed watermelon, feta cheese, mint, and basil
Notes
We remove the seeds from the jalapeño pepper so that it only gives the gazpacho the tiniest tingle of heat. If you're very sensitive to spice, feel free to omit it. We use good-quality sherry vinegar, which has a sweet and mild taste. If yours tastes quite vinegary, reduce the quantity to 1 tablespoon. You can also substitute 2 tablespoons of sherry vinegar with 1 tablespoon of red wine vinegar.