Watermelon Gazpacho

Name: Watermelon Gazpacho
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 5 lb Watermelon (1 watermelon roughly 5 lbs, peeled, see notes above); 1 piece Cucumber (1 cucumber, peeled, seeded, diced (about 2 cups)); 1 piece Red Bell Pepper (1 red bell pepper, seeded, diced (about 1.5 cup)); 1 piece Cherry Tomato (1 pint yellow cherry or sungold tomatoes, halved (about 2 cups)); 1 piece Jalapeño (1 small jalapeño chile, seeded, minced); 4 pieces Celery (4 pale green inner celery stalks, diced (about 1 cup)); ½ piece Red Onion (½ small red onion, diced (about 1 cup)); ⅓ cup Lime (1/3 cup fresh lime juice, from about 3 limes); 2 tbsp White Balsamic Vinegar (2 to 4 tablespoons white balsamic vinegar (or any vinegar you have on hand) — up to 4); 1 tsp Sea Salt (1 teaspoon flaky sea salt, such as Maldon, or more or less to taste); 1 sprig Mint (a few sprigs of mint); 0 pieces Avocado (avocado, optional, for garnish) — optional; 0 pieces Olive Oil (olive oil, optional, for garnish) — optional

A chilled, blended summer soup featuring watermelon purée and diced vegetables, finished with lime juice and mint.

30 minAmerican

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian

Ingredients

For 4 servings

Watermelon5 lb · 1 watermelon roughly 5 lbs, peeled, see notes above
Cucumber1 piece · 1 cucumber, peeled, seeded, diced (about 2 cups)
Red Bell Pepper1 piece · 1 red bell pepper, seeded, diced (about 1.5 cup)
Cherry Tomato1 piece · 1 pint yellow cherry or sungold tomatoes, halved (about 2 cups)
Jalapeño1 piece · 1 small jalapeño chile, seeded, minced
Celery4 pieces · 4 pale green inner celery stalks, diced (about 1 cup)
Red Onion½ piece · ½ small red onion, diced (about 1 cup)
Lime⅓ cup · 1/3 cup fresh lime juice, from about 3 limes
White Balsamic Vinegar2 tbsp · 2 to 4 tablespoons white balsamic vinegar (or any vinegar you have on hand) — up to 4
Sea Salt1 tsp · 1 teaspoon flaky sea salt, such as Maldon, or more or less to taste
Mint1 sprig · a few sprigs of mint
Avocado0 pieces · avocado, optional, for garnish · optional
Olive Oil0 pieces · olive oil, optional, for garnish · optional

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Steps

1Puree enough watermelon in a blender or food processor to yield 5 cups watermelon purée. Dice enough watermelon to yield 4 cups. Transfer purée to a large bowl. Add the diced watermelon, cucumber, peppers, tomatoes, jalapeño, celery, onion, lime juice, 2 tablespoons of the vinegar, salt, and mint sprigs. Stir to combine. Taste. Adjust with more lime, vinegar, or salt to taste. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
2Remove gazpacho from fridge. Taste. Adjust seasoning again if necessary. Divide gazpacho among bowls. If garnishing with the avocado, dice it up, and top each bowl with diced avocado. Drizzle with olive oil if you wish.