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Watermelon Gazpacho

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5 from 1 review

You won’t believe the flavor in this watermelon gazpacho! Pairing the sweet fruit with tomatoes and cucumber makes for the most refreshing summer soup.

Ingredients

Scale
  • 8 cups seedless watermelon, cubed (ours was half of one 16-pound watermelon)
  • 1 medium cucumber
  • 1 medium tomato
  • 2 medium shallots or 1/2 small red onion
  • ¼ cup loosely packed basil leaves
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon kosher salt
  • A few dashes hot sauce

Instructions

  1. Chop the watermelon into rough cubes. Place it in a blender and blend (the blended amount should fill a 1 ½ quart blender). Pour into a bowl or container, and set aside.
  2. Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the shallots and peel them; cut them into quarters (or peel the onion and cut into quarters).
  3. Place the cucumber, tomato, shallots, and basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix them with a spoon until fully combined.
  4. Stir in the red wine vinegar, kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.  If desired, serve garnished with a few drops of olive oil.

Find it online: https://www.acouplecooks.com/watermelon-gazpacho/