Nuevo Gazpacho

Chill out. Watermelon might sound like an unconventional base for the classically tomato-red gazpacho, but it’s nothing to lose your cool over. Given a surplus of the highly perishable fruit and an oppressive heatwave to contend with, this sweet and savory mashup was inevitable.

As preferences quickly skew toward the fast, easy, and refreshing dishes, I can think of no better recipe to fit the bill. Gazpacho, no matter the color nor contents, must always be on hand for days like this, waiting in a properly chilled pitcher for instant access.

Balancing fruit and vegetables in elegant sufficiency, with a subtle bite of vinegar and fresh, verdant pop of basil, it’s an invigorating study in contrasts.

Don’t let the juicy inclusion scare you off. I promise, it’s not a vegetable-forward smoothie… Although it’s so good that you’ll still want to drink it straight from the blender.

Yield: Makes 6 Cups

Watermelon Gazpacho

Watermelon Gazpacho

Chill out with a cool new fruity take on gazpacho. This chilled soup recipe features fresh watermelon for a sweet, savory, refreshing change of pace.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 Cups Cubed Watermelon
  • 1 Medium Cucumber, Peeled and Seeded
  • 1 Red Bell Pepper, Seeded and Diced
  • 1 (14-Ounce) Can Diced Tomatoes
  • 1/4 Cup Red Onion, Diced
  • 1 Clove Garlic
  • 1/4 Cup Fresh Basil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/4 Cup White Balsamic Vinegar
  • 1/4 Cup Avocado Oil or Olive Oil
  • Additional Finely Diced Cucumbers, Watermelon, and Basil for Garnish (Optional)

Instructions

    1. In a blender, combine the watermelon and vegetables, along with the basil, salt, crushed red pepper, and vinegar. Blend on high speed, until thoroughly pureed.
    2. With the motor running, slowly stream in the oil. Once smooth and fully incorporated, transfer to the fridge and chill until ice cold; 1 - 3 hours.
    3. Adjust seasonings to taste, if needed. Top bowls with diced cucumber, watermelon, and basil, if desired.

Notes

Gazpacho will keep in an airtight container in the fridge for 3 - 5 days.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 395mgCarbohydrates: 19gFiber: 2gSugar: 14gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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5 thoughts on “Nuevo Gazpacho

  1. I am a reader of my word … I immediately went to the kitchen and whipped up your recipe in about 15 minutes flat. It needs to chill, but it’s already absolutely out of this world delicious. You never fail me, Hannah!

    1. Amazing! I think that must be a new blog record for fasted recipe recreation. Congratulations on holding the title! I’m so thrilled that it was so compelling, AND so successful. Thank you for making my day! ❤

  2. Using watermelon sounds like a great idea to use for gazpacho, I think it is better than the tomato ones since watermelon for me is best to be served cold or room temperature unlike tomatoes where I am used to eating them on a warm dish.

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