Watermelon Gazpacho

It’s a fiery hot day outside and nothing beats a refreshing and chilled gazpacho. The best quality organic ingredients are key in this delicious soup that combines the natural sweetness of watermelon with the crispness of cucumber and tomatoes to create a delightful twist on the classic gazpacho.

The serrano chilies break into the sweetness, and the mint, cilantro, and basil heighten it to superb levels…the rest you will just have to taste to believe.

The addition of cumin may not be typical but it adds such a nice smoky flavor and lets me use a spice that I love.

A good quality extra virgin Olive oil will really enhance the taste. I did not use any oil today and it was delicious so it is a personal preference.

This recipe is not only delicious but also a great way to stay hydrated and nourished during the scorching summer months. So, grab your blender and enjoy this refreshing gazpacho as a perfect addition to your summer menu! The fact that no cooking is required makes it even better. Make sure you use good organic ingredients for this dish and it is chilled for an hour or so in the fridge before serving

Watermelon Gazpacho

Servings: 4
Difficulty: easy
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this delicious soup that combines the natural sweetness of watermelon with the crispness of cucumber and tomatoes to create a delightful twist on the classic gazpacho.

Ingredients

4 cups chopped seedless watermelon
2 medium chopped heirloom tomatoes
1 medium cucumber peeled and chopped
1 Red bell Pepper
1/2 red onion chopped
2 serrano chilies ( use less to manage the heat)
4 cloves of garlic
A handful of mint – chopped
A handful of cilantro – chopped
A few sprigs of fresh basil
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice and zest of 1 lemon
Salt of choice – add to taste ( i used some @greensalt)
1 tsp ground cumin
1 – 2 tbsp good quality extra virgin Olive oil ( optional)
Topping options: Fresh herbs, chopped watermelon, finely diced red onions and roasted corn

Directions

Prepare the ingredients:

Dice the watermelon, removing any seeds
Peel and seed the cucumbers, then dice them
Remove the seeds from the red bell pepper and dice it
Chop the red onion and peel the garlic
Gather the fresh lemon juice, vinegar, salt, cumin, and herbs

Blend the base:

In a blender or food processor, add all the ingredients except for the watermelon and use the pulse option a few times
Add the watermelon
Blend until you achieve a smooth consistency

Adjust the flavors:

Adjust any of the flavors by adding extra lemon juice,vinegar
Add Olive oil if using
Blend again briefly to incorporate the flavors

Chill and serve:

Transfer the gazpacho to a large bowl or individual serving bowls
Cover and refrigerate for at least 1 hour to let the flavors meld together and allow it to chill
Before serving, give it a quick stir
Its ready! Top with roasted corn, herbs and chopped watermelon and serve this beautiful bowl of soup. You can also add some Avocado on top before serving