Fresh Cucumber Watermelon Gazpacho Shooters
A refreshing and easy-to-make summer gazpacho shooter combining sweet watermelon and crisp cucumber with fresh herbs and lime juice. Perfect as a light appetizer or palate cleanser.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Spanish
Ingredients
Scale
- 4 cups (600g) fresh seedless watermelon chunks
- 1 large English cucumber, peeled and chopped
- Juice of 1 large lime
- 8–10 fresh mint leaves, roughly chopped
- A handful of fresh cilantro (optional)
- 2 tablespoons finely diced red onion
- 1 small jalapeño, seeded and minced (optional)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt, or to taste
- Pinch of freshly ground black pepper
Instructions
- Peel and chop the cucumber into chunks. Cut the watermelon into small cubes, removing any seeds. Finely dice the red onion, mince the jalapeño (if using), and roughly chop the mint and cilantro.
- In a blender or food processor, combine the watermelon, cucumber, lime juice, olive oil, and about half of the chopped herbs. Pulse until smooth but still bright and fresh, aiming for a silky texture without turning it into juice.
- Transfer the blended mixture to a bowl. Stir in the diced onion, jalapeño, remaining herbs, salt, and pepper. Taste and adjust seasoning as needed.
- Refrigerate the gazpacho for at least 1 hour to chill thoroughly and let flavors meld.
- Give the gazpacho a gentle stir before pouring into small shot glasses. Garnish each shooter with a mint leaf or a thin cucumber slice and serve chilled.
Notes
If gazpacho is too thick, thin with a splash of cold water or cucumber juice. Avoid over-blending to maintain fresh texture. Peeling cucumber and removing jalapeño seeds helps balance flavor. Chill for at least 1 hour before serving for best taste.
Nutrition
- Serving Size: 2-ounce shot
- Calories: 50
- Sugar: 6
- Sodium: 150
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
Keywords: gazpacho, cucumber, watermelon, summer recipe, refreshing, cold soup, appetizer, vegan, gluten-free