Chilled Watermelon Gazpacho

Summer is the perfect time for light, refreshing dishes that quench our thirst and tickle our taste buds. Gazpacho, a chilled soup that hails from the sun-drenched landscapes of southern Spain, has long been a favorite summer staple. Traditionally made with ripe tomatoes, peppers, cucumbers, and onions, this vibrant dish is celebrated for its ability to provide relief from the heat while delivering a medley of flavors and nutrients. However, in recent years, culinary creativity has taken center stage, giving rise to various interpretations of this classic dish, with one of the most delightful being the chilled watermelon gazpacho.

Beat the heat this summer with a refreshing chilled watermelon gazpacho! This vibrant soup combines sweet watermelon with crunchy cucumbers, savory bell peppers, and zesty lime for a delightful balance of flavors. Not only is it visually stunning, but it's also packed with hydration and essential nutrients. Perfect for hot days, poolside parties, or elegant dinners, this gazpacho is a delicious way to enjoy seasonal produce. Discover how to create this healthy, thirst-quenching dish!

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Ingredients

4 cups ripe watermelon, cubed and seeds removed

1 medium cucumber, peeled and diced

1 red bell pepper, diced

1 small red onion, chopped

2 cups cherry tomatoes, halved

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon honey (optional)

1 teaspoon salt (to taste)

Freshly ground black pepper (to taste)

Fresh basil leaves, for garnish

1 avocado, cubed (optional)

Crumbled feta cheese (optional)

Instructions

Blend the Base: In a blender, combine the watermelon cubes, cucumber, red bell pepper, red onion, and cherry tomatoes. Blend until smooth. Depending on your desired texture, you can blend it completely or leave it slightly chunky for more bite.

Season It Up: Add the lime juice, olive oil, honey (if using), salt, and black pepper into the blender. Blend again until fully incorporated. Taste and adjust seasoning if needed.

Chill: Transfer the gazpacho to a large bowl or container. Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill.

Serve: Before serving, give the gazpacho a little stir. Ladle it into bowls and top with fresh basil leaves, cubed avocado, and a sprinkle of crumbled feta cheese for extra flavor.

Enjoy: This chilled watermelon gazpacho is best served cold, refreshing on hot days and guaranteed to impress your guests!

Prep Time, Total Time, Servings: 15 minutes | 2 hours chill time | 4 servings