This Watermelon Gazpacho recipe is the perfect balance of sweet and savory and so refreshing.  Feel free to blend in extra mint if you would like!

Watermelon Gazpacho

watermelon

roma tomatoes,

small (1/2 pound) cucumber, peeled and seeded

red bell pepper, cored

red onion, peeled

garlic cloves, peeled

mint leaves

olive oil

sherry vinegar

fine sea salt

freshly-cracked black pepper

cumin

Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.

Refrigerate in a sealed container for 4 hours, or until completely chilled.

Serve cold, topped with your desired garnishes.

We had bowls of watermelon gazpacho out on the deck this warm summer evening. This gazpacho disappeared quickly! It tastes of summer and has just the right blend of sweet watermelon and cooling veggies. The recipe's definitely a keeper, and I'm planning to wow my friends whenever I next get around to entertaining :)

Delicious!!  The tiny bit of cumin is a wonderful, flavorful, addition.  I put the empty bowls in the freezer for a couple hours before serving, as it keeps the gazpacho icy cold.  Garnished with diced watermelon, cucumber, mint, and feta crumbles.

Love this recipe!  So yummy. I have shared with many friends who have also loved it. After making it a couple times I had to switch to regular gazpacho because I was out of watermelon. While it was very good, I missed the slight sweet from the watermelon and the mint, so I added them the next day.  Great use for all the summer veggies from the garden.

sounds wonderful! i purchase a watermelon gazpacho a local gourmet deli/grocery and bakery . i look so forard to trying this

watermelon gazpacho

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Cost: $8.05 /serving

Author : Ali

Ingredients

Instructions

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