One of my fondest memories from a summer trip to Spain involves a delightful discovery: watermelon gazpacho. Strolling through the vibrant streets of Seville, the heat was intense, and I was craving something refreshing. A charming café caught my eye, offering a unique twist on the classic gazpacho. Intrigued, I decided to give it a try, and the first spoonful was a revelation—a symphony of flavors, both sweet and savory, dancing on my palate.
Fast forward to a backyard BBQ at home, I was reminiscing about that unforgettable trip with friends and family. I wanted to recreate that magical experience, so I experimented with different ingredients to perfect the recipe. After a few tweaks, I finally nailed it, much to the delight of my guests. The sweetness of the watermelon, combined with the tangy tomato juice, zesty lemon, and a hint of spice from the hot sauce, creates a refreshing dish that’s perfect for hot summer days.
This watermelon gazpacho is not only a great starter but also a fantastic way to use up leftover watermelon. It’s light, hydrating, and packed with vitamins. Plus, the feta cheese garnish adds a creamy contrast to the crisp vegetables. You can customize it with your favorite herbs or adjust the spice level to your liking. Whether you’re hosting a summer party or just want a cool, healthy dish to enjoy, this gazpacho is sure to impress.
So, gather your ingredients, blend up this vibrant soup, and let the flavors transport you to a sunny Spanish café. Trust me, your taste buds will thank you!
How to Make Watermelon Gazpacho
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Ingredients
- 1 large tomato (chopped)
- 7 cups seedless watermelon (chopped)
- 1 cucumber (peeled and chopped)
- 1 red bell pepper (seeds removed and chopped)
- ¼ cup cilantro
- 2 tablespoons red onion (chopped)
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 ½ tablespoons mint leaves (chopped)
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon chili powder
- 2 ½ tablespoons olive oil
- 1 cup tomato juice
- Feta cheese (optional garnish)
Directions
In a blender, combine the chopped watermelon, tomato, cucumber, red bell pepper, and red onion.
Add the cilantro, tomato juice, olive oil, lemon juice, and white wine vinegar to the blender.
Puree the mixture until smooth.
Stir in the mint leaves, hot sauce, salt, dried basil, and chili powder.
Taste the gazpacho and add more salt if necessary.
Pour the gazpacho into a bowl and refrigerate for 2-3 hours to chill.
Serve the gazpacho in cups or bowls, garnished with feta cheese, mint leaves, and extra chopped watermelon or veggies if desired.
FAQs:
How can I make my Watermelon Gazpacho smoother?
To achieve a smoother texture, blend the ingredients for a longer duration or use a high-powered blender. Additionally, you can strain the gazpacho through a fine mesh sieve to remove any remaining pulp. This will result in a velvety and smooth consistency.
Can I make Watermelon Gazpacho ahead of time?
Yes, you can prepare Watermelon Gazpacho in advance. In fact, making it a day before allows the flavors to meld together more thoroughly. Simply store it in an airtight container in the refrigerator for up to two days. Stir well before serving and adjust seasoning if necessary.
What are some variations of Watermelon Gazpacho?
There are several ways to vary your Watermelon Gazpacho. For example, you can add diced avocado for a creamy texture or incorporate different herbs like basil or parsley for a unique flavor. Additionally, using different types of vinegar, such as apple cider vinegar, can add a different tang to the dish.
Is it necessary to chill the Watermelon Gazpacho before serving?
Chilling the gazpacho is essential as it enhances the flavors and provides a refreshing quality that is typical of this dish. Therefore, it is recommended to chill the gazpacho for at least 2-3 hours before serving. This step ensures the soup is served cold, which is perfect for hot weather.
What can I use as a garnish for Watermelon Gazpacho?
Common garnishes for Watermelon Gazpacho include crumbled feta cheese, fresh mint leaves, and extra chopped watermelon or veggies. These garnishes add texture and additional flavor to the soup. Additionally, a drizzle of olive oil or a sprinkle of chili flakes can enhance the presentation and taste.
Watermelon Gazpacho
Ingredients
- 7 cups seedless watermelon chopped
- 1 large tomato chopped
- 1 cucumber peeled and chopped
- 1 red bell pepper seeds removed and chopped
- 2 tablespoons red onion chopped
- ¼ cup cilantro
- 1 cup tomato juice
- 2 ½ tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 ½ tablespoons mint leaves chopped
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon chili powder
- Feta cheese optional garnish
Instructions
- Combine all the chopped watermelon, tomato, cucumber, red bell pepper, and red onion in a blender.
- Add the cilantro, tomato juice, olive oil, lemon juice, and white wine vinegar.
- Blend until everything is pureed.
- Mix in the mint leaves, hot sauce, salt, dried basil, and chili powder.
- Taste and adjust the seasoning with more salt if needed.
- Transfer the gazpacho to a bowl and chill in the refrigerator for 2-3 hours.
- Serve in cups or bowls, garnished with feta cheese, mint leaves, and extra chopped watermelon or veggies if desired.
