Healthy recipe: Watermelon Gazpacho
This refreshing chilled soup is the perfect way to use up a leftover hunk of watermelon that you might have hanging out in the fridge after last weekend’s picnic. When blended together with lots and lots of summer veggies, a handful of fresh mint, a slice of bread and some simple seasonings, this gazpacho tastes like summertime sunshine in a bowl. And it is delicious!
Bonus? This watermelon gazpacho recipe only takes about 15 minutes to prep and can be made up to two days in advance. Plus it’s made with fresh and healthy ingredients that are also naturally vegan and gluten-free (if you use gf bread), which makes gazpacho an especially great option if you happen to be cooking for a crowd this summer. We often turn to gazpacho when we’re entertaining this time of year since it’s so easy to prep ahead of time — usually just serving it up with a light salad and a loaf of crusty bread — and it hits the spot every time!
So grab some fresh watermelon and summer veggies, and let’s blend up a quick batch together!
INGREDIENTS:
1 large tomato
1/2 Serrano Chile pepper
2 c cubed watermelon
1 tsp red wine El what
1/4 c olive oil
2 tsp minced red onion
1/2 cucumber, seeded and minced
2 Tbsp fresh dill Kosher salt
Purée all until smooth in a blender.
Serve over cubed watermelon and sprinkle with feta cheese
HOW TO MAKE GAZPACHO:
No hot stove required for this recipe! To make homemade gazpacho, simply:
Puree the soup: Combine all of the ingredients in a blender or food processor and puree for 1 minute or until the gazpacho reaches your desired consistency. (I prefer gazpacho super-smooth.)
Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
Serve: Then serve the soup nice and cold, garnished with your favorite toppings.