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Fresh Watermelon Cucumber Gazpacho

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A quick and refreshing summer soup blending juicy watermelon and crisp cucumber with a hint of jalapeño and fresh herbs. Perfect for hot days and easy to prepare.

Ingredients

Scale
  • 4 cups diced seedless watermelon
  • 2 medium cucumbers, peeled and chopped
  • 1 medium red bell pepper, chopped
  • 1/4 cup finely diced red onion
  • 1 small fresh jalapeño, seeded and chopped (optional)
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 10 fresh mint leaves, roughly chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: crumbled feta, extra mint leaves, thin cucumber slices

Instructions

  1. Peel and chop 2 medium cucumbers into chunks (about 2 cups). Dice 4 cups of seedless watermelon into similar-sized pieces. Chop 1 medium red bell pepper and finely dice 1/4 cup of red onion. If using jalapeño, remove seeds and chop finely. This step takes about 10 minutes.
  2. Add the watermelon, cucumber, red bell pepper, red onion, jalapeño (if using), and 10 mint leaves into your blender. Pour in 3 tablespoons of fresh lime juice and 2 tablespoons of olive oil. Blend on high until smooth and creamy—about 1-2 minutes. Aim for a silky texture but still some body.
  3. Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Blend again briefly to mix the seasoning. Taste and adjust. If too thick, add a splash of cold water or a few ice cubes, then pulse to combine.
  4. Pour the gazpacho into a covered container and refrigerate for at least 1 hour, preferably 2-3 hours to let flavors meld and soup chill.
  5. Stir the gazpacho well before serving. Pour into chilled bowls or glasses. Garnish with crumbled feta, fresh mint leaves, or thin cucumber slices if desired.

Notes

For chunkier texture, reserve some finely diced cucumber and watermelon and stir in before serving. Flavors deepen after chilling overnight. Use a food mill or fine mesh sieve for ultra-smooth texture. Olive oil adds silky mouthfeel and should not be skipped. Adjust jalapeño amount for desired heat. Serve in chilled bowls for best experience.

Nutrition

Keywords: watermelon gazpacho, cucumber soup, summer soup, refreshing soup, cold soup, vegan gazpacho, gluten-free soup, easy summer recipes

Find it online: https://leilameals.com/fresh-watermelon-cucumber-gazpacho-recipe-easy-summer-refreshing-soup/