Turn that favorite summer fruit into a chilled dinner item with this watermelon gazpacho recipe.
As I often write, I am an empty nester. However, until now it’s been more of a “kind of” empty nester. My younger daughter was a college student, who would spend winter break and summers with us. That changed this spring when she became a college graduate.
With COVID and all that goes along with it, this spring didn’t follow the schedule anyone had planned. Thus, she left campus early, spent a couple months in New Hampshire, and refocused her job search. Landing a job in Phoenix with a start date of August 1st, she made a plan to stop and spend time in Hot Springs.
My daughter has been vegetarian for a couple years and switched to vegan eating last summer. While she was here, many of my menus were 100% vegan, as I liked the challenge of creating these dishes and seeing what we liked. One night the menu was snacks: buffalo cauliflower and vegan queso with chips. I decided to make a chilled soup to go with it.
This watermelon gazpacho was the perfect item to go with our snacks. It offered a cooling dish in contrast with the hot cauliflower. It also bridged the gap between the spiciness of the cauliflower and the umami notes of the queso. This gazpacho is sweet and spicy with a little bit of acidity.
In addition to pairing well with our menu, this version of gazpacho works well in its simplicity. Because the watermelon is so juicy, there’s no need for additional juices (or wine) to transform it from a purée to a soup.
When I made this soup, I always used my food processor, as I prefer some texture in my soup. A little bit of chewing is a good thing in my book. However, if you’re looking for a gazpacho that leans toward silky, I would suggest using a blender or immersion blender to eliminate more of the chunks.
If you have some of this favorite summer fruit lying around, it’s time to give this chilled watermelon gazpacho a place on your menu.
Watermelon Gazpacho
Ingredients
- 5 cups cubed seedless watermelon
- 1 cup chopped cucumber peeled & seeded
- 1/2 cup chopped bell pepper
- 1 garlic clove minced
- 3 tablespoons lime juice
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- For serving:
- Limes
- Hot sauce
- Freshly ground black pepper
Instructions
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Combine watermelon, cucumber, pepper, and garlic in a food processor.*
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Purée on high for 10 seconds.
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For a smoother gazpacho, purée for an additional 10-20 seconds.
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Transfer to a large bowl.
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Add lime juice, salt, and hot sauce, stirring to combine.
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Taste and add extra hot sauce, if desired.
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Cover and chill for at least 1 hour.
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Serve with additional lime juice, hot sauce, and freshly ground black pepper.
Notes
