A refreshing summer twist on the traditional Spanish gazpacho! This Watermelon Gazpacho combines sweet, juicy watermelon with ripe tomatoes, cucumber, red pepper and fresh herbs for a wonderfully light and refreshing chilled soup.
The sweetness of the watermelon balances beautifully with the acidity of the tomatoes and sherry vinegar, making this the perfect dish for warm summer days.
Serve as a light starter, a refreshing lunch or even in small glasses as part of a summer dinner party.
Ingredients
Makes 4-6 servings
700g seedless watermelon, cubed
250g ripe tomatoes, roughly chopped
½ cucumber, peeled and chopped
½ red bell pepper, chopped
¼ small red onion, chopped
1 small garlic clove
1 tbsp sherry vinegar (or red wine vinegar)
2 tbsp extra virgin olive oil
Juice of ½ lime
Small handful of fresh basil or mint (or a mixture of both)
Salt and freshly ground black pepper, to taste
½ small red chilli or a pinch of chilli flakes (optional)
METHOD
Prepare the ingredients
Cube the watermelon, removing any seeds if necessary. Roughly chop the tomatoes, cucumber, red pepper and red onion. Peel the garlic and prepare the fresh herbs.
Blend the gazpacho
Add the watermelon, tomatoes, cucumber, red pepper, red onion, garlic and fresh herbs to a blender. Pour in the sherry vinegar, extra virgin olive oil and lime juice.
Season with salt and freshly ground black pepper. If you fancy a little heat, add half a small red chilli or a pinch of chilli flakes. Blend everything together until smooth.
Chill and serve
Serve the gazpacho chilled, finishing with a drizzle of extra virgin olive oil.
Tip: Fancy a little kick? Add a small amount of fresh red chilli or a pinch of chilli flakes when blending. The gentle heat works beautifully with the sweetness of the watermelon.