In the past few weeks, I’ve gone from hot Austin, to hot New York, to hot Chicago. I’m currently sitting in my parent’s kitchen in the west suburbs where the breezes have nicely cooled off, but not before I could make this watermelon gazpacho at least a few times. I can’t think of anything as refreshing and hydrating as watermelon so this soup has really hit the spot during these hot summer days. Note that this recipe makes a pretty big batch – I love to keep it in the fridge for quick lunches all week.
I always thought watermelon gazpacho seemed like an odd concept, but here’s the thing – when everything is mixed together, this doesn’t actually taste like watermelon. The tomatoes, cucumber, red pepper, scallions and herbs make this a savory soup while the watermelon brings a subtle sweetness that nicely balances these flavors. I also snuck in a half of a jalapeño for some spice, but you leave that out if you’re not into spicy things.
I usually like my gazpacho really creamy, but this summer I’m just going crazy for this super light version with tons of chopped vegetables mixed in. And like most soups – this one gets better the next day, and even better the day after. It’s also great with a little chopped avocado on top.
- 4 heaping cups cubed seedless watermelon
- 1 English cucumber, diced, reserve half
- 3 medium tomatoes, diced, reserve half
- 1 small red bell pepper, diced, reserve half
- ⅓ cup chopped green onions, diced, reserve half
- 1 garlic clove
- small handful basil
- 3 to 4 tablespoons red wine vinegar
- 3 tablespoons olive oil, plus more for drizzling
- 1 to 2 teaspoons sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ jalapeño pepper, optional\
- diced avocado, optional
- micro greens, optional for garnish
- Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
- Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
- Chill for 3 to 4 hours or overnight. Serve with drizzled olive oil.
- Optional: garnish with diced avocado and/or micro greens before serving.