Description
A refreshing and vibrant cold soup combining the sweetness of watermelon, the acidity of tomatoes, and a hint of spicy jalapeño, perfect for hot summer days.
Ingredients
Scale
Produce
- 1 lb tomatoes, cut into chunks
- 1 cucumber, peeled and cut into chunks
- 3 cups cubed seedless watermelon
- 1 jalapeño pepper, seeded and minced
- Juice of 1 lime
- 1 scallion, thinly sliced
- 2 tbsp fresh basil, finely chopped
Seasoning
- 1/2 tsp salt
Instructions
- Prepare basil: Finely chop the fresh basil and set aside to add later for freshness.
- Dice vegetables: Dice 1 cup of tomato and one-third of the cucumber into small pieces; set aside for texture in the gazpacho.
- Prepare jalapeño: Seed and finely dice the jalapeño pepper, then set aside to add a mild spicy kick to the soup.
- Puree ingredients: In a food processor or blender, puree the remaining tomatoes and cucumber together with the cubed watermelon until smooth.
- Combine ingredients: Pour the pureed mixture into a large bowl and stir in the reserved diced tomato, diced cucumber, jalapeño, chopped basil, lime juice, and salt. Mix well.
- Chill: Cover the bowl and refrigerate the gazpacho until cold, for at least 3 hours or up to 24 hours, allowing flavors to meld.
Notes
- Adjust jalapeño quantity to control the spiciness.
- Ensure watermelon is seedless or remove seeds before blending.
- Chilling the soup overnight will enhance flavors even more.
- Serve chilled as a refreshing appetizer or light meal.
- Garnish with extra fresh basil or scallions for added color and flavor.
