This recipe is summer in a bowl. You would think that a gazpacho made with watermelon would be sweet, but it is surprisingly savory.

  • 8 cups watermelon chunks
  • 3 tomatoes, cut in quarters
  • 1 English cucumber (peeled, diced)
  • 1 jalapeño chili pepper (remove seeds for milder version)
  • Juice of one lime
  • Small chunk of fresh ginger (peeled and diced)
  • 1/4 chopped fresh cilantro
  • 1/4 chopped fresh basil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon salt

Topping:

  • 1 avocado, diced
  • 1/4 cup diced tomato
  • 1/4 cup diced cucumber
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • Extra virgin olive oil
  • Feta cheese, crumbled
  • Fresh mint leaves, roughly chopped

 

Place the watermelon chunks in the blender first and blend them for a few seconds. They will shrink down to half, leaving space for the other ingredients.

Add the tomatoes, cucumbers, jalapeño and blend for about 2 minutes until smooth.

Add lime juice, fresh ginger, 1/4 cup fresh cilantro, 1/4 cup fresh basil, and apple cider vinegar, salt and blend for another minute. Set aside and prepare the avocado salsa to serve.

For the avocado salsa, combine the diced avocado, tomato, cucumber, cilantro, lime juice, and salt. Mix and voilà!

To serve: Fill a bowl of summery goodness, top with a few scoops of the avocado salsa, a few spoonfuls of feta crumbles, and a drizzle of olive oil. I served it with a side of wholewheat tortilla chips, and fresh mint leaves.

Watermelon Gazpacho
 
This is summer in a bowl.
Author:
Recipe type: soup
Cuisine: Spanish
Ingredients
  • 8 cups watermelon chunks
  • 3 tomatoes, cut in quarters
  • 1 English cucumber (peeled, diced)
  • 1 jalapeño chili pepper (remove seeds for milder version)
  • Juice of one lime
  • Small chunk of fresh ginger (peeled and diced)
  • ¼ chopped fresh cilantro
  • ¼ chopped fresh basil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon salt
  • Salsa serve:
  • 1 avocado, diced
  • ¼ cup diced tomato
  • ¼ cup diced cucumber
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • Extra virgin olive oil
  • Feta cheese, crumbled
Instructions
  1. Place the watermelon chunks in the blender first and blend them for a few seconds. They will shrink down to half, leaving space for the other ingredients.
  2. Add the tomatoes, cucumbers, jalapeño and blend for about 2 minutes until smooth.
  3. Add lime juice, fresh ginger, ¼ cup fresh cilantro, ¼ cup fresh basil, and apple cider vinegar, salt and blend for another minute. Set aside and prepare the avocado salsa to serve.
  4. For the avocado salsa, combine the diced avocado, tomato, cucumber, cilantro, lime juice, and salt. Mix and voilà!
  5. To serve: Fill a bowl of summery goodness, top with a few scoops of the avocado salsa, a few spoonfuls of feta crumbles, and a drizzle of olive oil. I served it with a side of wholewheat tortilla chips.