I originally posted this recipe for Watermelon Gazpacho when I first started this blog back in June of 2013. I made it again this past week and it’s so good, I wanted to re-share it with you since I’m sure no one ever saw it before. That’s probably a good thing since the original photos; well… let’s just say they didn’t make you want to run to the kitchen to make this gazpacho!
It’s no secret around here that I love gazpacho, whether it’s the more traditional Gazpacho or Green Gazpacho, any flavor works for me! I like to make this Watermelon Gazpacho in the summer when I have a big ol’ watermelon and want something other than just a slice of watermelon or watermelon salad. I can’t claim this recipe to be one of my own, I found the original recipe online from Soup Chick and it’s quite delicious. Every time I’ve made it in the past I never even tweaked it a bit! This last time I played around with the recipe a tiny bit and it was just as delicious so I’ll give you those options in the recipe below as well.
You might be thinking, Watermelon Gazpacho? Really? Yes, really. It’s really, really good! This recipe is super easy to make. Gazpacho is a perfect soup to make on a hot summer day. No cooking required! Just chop up the watermelon and veggies, add the seasonings and blend it all up together. You can puree it or leave it a little chunkier, whichever you prefer. Just be sure to refrigerate it for several hours before serving so the flavors will have time to all meld together in perfect yumminess.
Whether you try the original recipe (outstanding), or add in a few extra ingredients like I did (yummy as well but a little bit more like regular gazpacho), I’m sure you’re gonna love Watermelon Gazpacho!
- ½ seedless watermelon, diced (about 8 cups)
- 1 English cucumber, finely diced
- ½ red, orange or yellow bell pepper, finely diced (you could use a whole pepper)
- ¼ cup chopped fresh basil
- ¼ cup chopped flat-leaf parsley
- 3 Tbsp red wine vinegar (2 Tbls. white balsamic vinegar)
- 2 Tbsp minced shallot (I used one whole shallot)
- 2 Tbsp extra-virgin olive oil
- ¾ tsp salt (I used 1 tsp.)
- Juice of 1 lime
- 2 tsp green Tabasco sauce
- Fresh black pepper
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tsp. cumin
- Combine ingredients in large bowl. Use an immersion blender to blend ingredients to desired texture. You could use a food processor or blender to do this as well.
- Refrigerate for several hours (or overnight) to let flavors combine.
- Taste and adjust salt, pepper and tobasco, if necessary.
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