Spicy Watermelon Gazpacho
I love watermelon, but sometimes it’s hard to finish a whole melon before it goes bad. I even buy the smallest ones I can find and sometimes I’m still unsuccessful. So, as I was looking for a way to use the watermelon in my fridge that was becoming too soft for my liking, I got the idea to try making gazpacho. I had recently really gotten into chilled soups last summer so I was often experimenting with gazpacho. At last, my Spicy Watermelon Gazpacho was born!
Jump to RecipeNo straining needed!
Making watermelon juice is so simple, just throw your watermelon in a blender, blend for about 30 seconds and then strain using a fine mesh strainer. It’s good just by itself, or in a yummy summer cocktail! I find straining necessary if you plan to drink watermelon, otherwise the texture can be off putting for some. The great thing about gazpacho is that you do want a bit of texture! So there’s no need to strain! Literally it cannot get any easier!
Blend & Chill!
The prep for this soup is almost nonexistent! Unless of course you have to chop up up the watermelon first. If you do, it’s so worth it! Even though you just have to zest & juice a lime, core the tomato, trim the green onions, and possibly de-seed the jalapeno if you want it more mild. That may seem like a lot, but keep in mind everything can go into the blender in large pieces so you really don’t have to chop anything. After you blend the hardest part is waiting for the soup to chill! I recommend a chill time of at least 2 hours up to overnight before serving.
Gluten Free & Oil free soup!
Since gazpacho is popular for entertaining, I made this recipe with those things in mind. From what I know, traditionally gazpacho is made with soaked bread for texture and body. I opted to leave it out because I think the watermelon has enough texture on it’s own. Instead, I prefer to serve my Spicy Watermelon Gazpacho with croutons on the side! The crunchy croutons on top is actually my favorite part! I also like to drizzle mine with some olive oil! I don’t add oil directly to the recipe just in case someone is oil free! My ideal way to serve this for a group is to offer a topping bar on the side. Croutons, chopped herbs, sliced green onions, fresh pepper, flaky salt, and olive oil are a must for me!
Make it a meal!
Summer is really heating up! this Spicy Watermelon Gazpacho is refreshing on a hot summer day. Enjoy this as a light meal at lunch or dinner! Or it makes a great first course or side dish! I like to pair this with a salad or along side a piece of grilled fish, chicken, or pork! I serve about a 1/2 cup if the gazpacho is acting as a side dish or first course and 1 cup if it’s a main course. So the serving size is flexible. I hope you make this Spicy Watermelon Gazpacho and add it to your summer favorites!
Spicy Watermelon Gazpacho
Equipment
- High Powered Blender
Ingredients
- 2 cups of blended/ juiced watermelon about half a mini water melon (see notes)
- 1 Roma tomato core and seeds removed
- 2 green onions ends trimmed and cut in half
- 1 jalapeño halved & de-seeded if you'd like a mild soup
- 1 lime zested & juiced
- 10-15 leaves of parsley stems removed
- 10-15 mint leaves stems removed
- Salt Large pinch
- Pepper few cracks of fresh pepper
Garnish & Toppings
- Croutons
- Chopped mint leaves
- Olive oil
- Fresh cracked pepper
- Green onions
- flaky sea salt
Instructions
Make Soup
- Add all ingredients to a blender and blend 1-2 minutes until smooth
- Tastes soup and adjust seasoning as needed
- Transfer to large mason jar or bowl and cover tightly. Chill at least 2 hours up to 12 before serving!
Serving
- Soup will separate as it sits. When ready to serve, shake or blend for 30 seconds to recombine soup. Portion into serving bowls and serve immediately. Add your choice of toppings or serve on the side and let individuals choose the toppings of their choice.