Spicy Watermelon Gazpacho
Watermelon is paired with a few vegetables, a little lime juice, and a hint of heat, creating the perfect savory sweet chilled summer soup.
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.
Notes
Finished soup yields about 3 to 3 1/2 cups of gazpacho
Watermelons come in all shapes and sizes so it can be hard to tell how much you need to get 2 cups of liquid. I recommend at least a 6 pound mini watermelon. 3 pounds yielded me just a little over 2 cups of liquid which is how much you need for this recipe!
One fourth of a small red, yellow or white onion will work in place of green onions.
Any spicy pepper of your choice can be subbed for jalapeno for more or less heat. If you with to leave it out all together, sub half a bell pepper instead!
Soup should keep in the fridge for 3-4 days.