Fresh Tomato and Watermelon Gazpacho
A vibrant and refreshing chilled soup that combines the sweetness of watermelon with the rich flavors of fresh tomatoes, perfect for hot summer days.
Servings: 4 servings
Calories: 120kcal
Equipment
- Blender
- Mixing Bowl
Ingredients
Main Ingredients
- 4 medium Ripe Tomatoes Chopped, about 4 cups.
- 2 cups Watermelon Seedless, cut into chunks.
- 1 medium Cucumber Peeled and diced.
- 0.5 small Red Onion Finely chopped.
- 1 clove Garlic Minced.
- 2 tablespoons Olive Oil Extra virgin.
- 1 tablespoon Red Wine Vinegar
- 0.5 teaspoon Salt To taste.
- 1 pinch Black Pepper To taste.
- 0.25 cup Fresh Herbs Chopped basil or cilantro for garnish.
Instructions
- Wash and chop the ripe tomatoes, then place them in a blender.
- Slice and prepare the watermelon, adding it to the blender.
- Wash, peel, and dice the cucumber, then add it to the blender.
- Finely chop the red onion and mince the garlic, adding both to the blender.
- Blend the mixture on high speed until smooth, about 1-2 minutes.
- Add the olive oil and red wine vinegar, blending again for 30 seconds.
- Season with salt and pepper, blending briefly to combine.
- Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours.
- Before serving, stir the gazpacho and adjust the consistency if needed.
- Serve chilled, garnished with fresh herbs and additional toppings if desired.
Notes
This gazpacho can be customized with various toppings such as croutons or additional herbs.