Watermelon Gazpacho Recipe

This summer, treat yourself to a refreshing and delicious gazpacho made with watermelon. Check out this quick recipe for Watermelon Gazpacho Recipe.

Watermelon Gazpacho Recipe is a cold soup made from watermelon, tomato, cucumber, onion and cilantro. It is the perfect summertime dish.

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The very tasty watermelon version of the traditional Andalusian cold soup, gazpacho, is the watermelon variety. It is perfect for hot weather. This delicious dish lends itself naturally to veganism and can be simply modified to be gluten-free or suitable for anyone following a low-carb diet.

Fresh Ingredients like watermelon, tomatoes, bell peppers, garlic, and cucumber make the watermelon gazpacho pleasant and flavorful. It’s a fantastic appetizer or light dinner to offer during the summer when you don’t want to work up a sweat over the stove, whether you want it smooth or chunky. This summer, it’s a brilliant way to use up any leftover watermelon and is wonderful for cooking in advance.

Gazpacho with watermelon: Ingredients

This delectable Spanish soup is loaded with seasonal fresh Ingredients. This lovely soup has watermelon, red bell pepper, cucumber, red onion, and tomatoes.

Olive oil, fresh mint leaves, sherry vinegar, garlic, and fresh mint provide a ton of flavor.

Seasonings for the soup include cumin, salt, and pepper.

In order to thicken the soup, you’ll also need ordinary white bread with the crusts removed.

Although we topped this delectable watermelon gazpacho with creamy cheese, you may just skip it.

Making Watermelon Gazpacho: A Recipe

The preparation of homemade watermelon gazpacho couldn’t be simpler. The Ingredients are simply processed in a food processor, and the soup is chilled for a few hours. Add your preferred garnishes after it is sufficiently chilled, then serve.

The Best Watermelon Gazpacho Recipe Tips

The soup may be blended to your desired smoothness or chunkiness.

Apple cider vinegar or balsamic vinegar will work in its place if you don’t have sherry vinegar. But for this dish, we strongly advise sherry vinegar! It’s essential for getting the true taste of gazpacho.

Feta cheese crumbles make a delicious addition to your watermelon gazpacho since the two flavors mix so well together. Delicious toppings include croutons, freshly chopped herbs, sliced almonds, and lime wedges.

The gazpacho will taste better the longer it is allowed to cool since the flavors will have had more chance to mingle.

Serving Suggestions for Watermelon Gazpacho

Take pleasure in your watermelon gazpacho as a starter, main dish, or side dish. It pairs well with savory empanadas, pita bread, a fresh loaf of crusty bread, and a light green salad.

Variations on watermelon gazpacho

You are welcome to exclude the tomatoes from your gazpacho.

To your watermelon gazpacho, add more fruit. Excellent choices are strawberries and other melons like canteloupe or honeydew.

Add more vegetables, such as squash, maize, or beets.

No mint? Instead, use basil or thyme.

With spice, the sweetness of the watermelon is amazing. Your gazpacho should have chilli peppers. Use bird’s eye chilis, serrano peppers, or jalapenos for a lesser rush of heat.

Looking for a gluten-free dish? Employ gluten-free bread.

Watermelon Gazpacho Storage

Enjoy your watermelon gazpacho within three days and store it in the refrigerator in an airtight container.

More Appetizing Recipes

Ingredients

tiny, seeded, and peeled cucumber

a large piece of white bread with the crusts cut off, soaking in water

whipped cheese, as a garnish (optional)

Instructions

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Step 1

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Watermelon should be cut.

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Step 2

Watermelon should be cut.

Slice, half, and core tomatoes.

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Step 3

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Slice, quarter, and core the bell peppers.

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Step 4

Slice, half, and core tomatoes.

In a food processor, combine the watermelon, tomatoes, bell peppers, onions, cucumbers, garlic, mint, oil, vinegar, bread, and spices. Blend the ingredients until they are the appropriate consistency. If necessary, taste and adjust the spices.

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Step 5

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The mixture should be transferred into a fine-mesh strainer and sieved to get rid of any seeds and husks. Remove the watermelon before the seeds for a thick gazpacho.

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Step 6

Slice, quarter, and core the bell peppers.

Put the soup in the refrigerator for a minimum of four hours. Add your preferred garnishes or a creamy cheese.

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Step 7

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Dispense and savor!

Notes

Run the bread under cold water for a few seconds, then wring it out to soak it.

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