Deliciously refreshing watermelon gazpacho recipe that is perfect on the steamiest summer days.
Watermelon gazpacho is a wonderfully cool, sweet, and savoury soup that will hit the spot on a hot day. No need to fire up the stove, just a little chopping and the rest is easily prepared in a blender.
This soup is a great way to use up a seedless watermelon, and comes together quickly. Make it in the morning and refrigerate so it's ready for lunch.
Great for vegan, dairy-free and gluten-free diets. Should last 3 to 4 days in the refrigerator depending on the freshness of the ingredients used.
(Makes 8 servings)
1 large seedless watermelon, diced (about 8 cups)
1 tablespoon red wine vinegar
juice of 1 lime
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 cups cantaloupe, diced
2 cups cucumber, diced
1 cup red onion, diced
1/4 cup Italian parsley
2 tablespoons extra-virgin olive oil
In a high-powered blender, add 6 cups of diced watermelon and pulse to reduce it to a purée. If the seedless watermelon had many seeds, pass the purée through a sieve and transfer it back into the blender. Add red wine vinegar, lime juice, salt, ground black pepper and cayenne pepper. Blend until smooth. Taste for seasoning and add additional salt and black pepper if needed.
Transfer to a tureen or bowl, cover and refrigerate for 2 to 3 hours.
In a medium bowl, add the remaining watermelon, the cantaloupe, cucumber, red onion, parsley, and extra virgin olive oil. Toss to combine, then refrigerate until it is time to serve.
To serve, divide the cantaloupe and cucumber mixture into serving dishes, then ladle on the watermelon gazpacho. Sprinkle with additional Italian parsley (optional).
Nutritional Information Per Serving:
total calories = 121 | total fat = 3.53g | saturated fat = 0.51g | cholesterol = 0mg | sodium = 95.53mg | net carbohydrates = 20.57g | dietary fibre = 2.12g | sugars = 19.53g | protein = 2.12g