Watermelon Gazpacho. It sounds so fancy and exotic, but really it’s just a delicious and refreshing cold soup. It’s also incredibly simple to prepare.
It was only recently that I opened my
eyes mouth to gazpacho, a chilled, Spanish-style soup. In my mind, soup is supposed to provide warmth and comfort – not cool refreshment. Well, I’ve come around. If you’ve never had gazpacho, this watermelon version might just make you a cold soup convert too.
Even though I’m now a fan of cold soup, I haven’t warmed up (heh) to the idea of cold fruit soup. Have you heard of it? It’s a thing. It’s basically pureed fruit served in a bowl. You know what I call that? A smoothie… in a bowl.
Okay, back to gazpacho. Some people choose to leave their vegetables coarsely chopped in the soup to give it more of a rustic look. Personally, I prefer a smooth soup, because I think the flavors come together better that way. I also suggest making gazpacho one day in advance. It tastes better once the flavors have had some time to marry in the fridge.
A lot of people use cucumber in their gazpacho recipes, but I’ve chosen to use watermelon rind instead. The rind is the whitish/pink part of the watermelon. The rind is subtly sweet and it’s good for you (check out my watermelon rind curry to read more about the health benefits). Plus, by using the rind you’re reducing waste.
In addition to the rind, you’ll also find two cups of sweet watermelon, a small red onion, jalapeno pepper, fresh basil, garlic and a few spices. Together, all of these ingredients make for one sweet and savory, chilled soup. The perfect meal on a hot day.Print
- 2 cups cubed watermelon
- 1 cup chopped watermelon rind (or cucumber)
- 1 small red onion, roughly chopped
- 1 large tomato, seeds removed
- 1 jalapeno pepper, seeded and minced
- 5-6 fresh basil leaves
- 1 garlic clove
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil (I like using avocado oil or olive oil)
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- Add all ingredients to a blender and puree until smooth.
- Garnish with small cubes of watermelon and basil.
- This gazpacho tastes even better the next day!