Do you love gazpacho on a hot day as much as we do? Whether you're already a big fan or haven't ever tried a chilled soup, this Watermelon Gazpacho is full of refreshing, seasonal ingredients that make it ideal for summer. When blended with summer vegetables, a handful of fresh cilantro and a few simple seasonings, the watermelon gives this gazpacho the perfect balance of savory and sweet.
Why Use Watermelon In Soup?
There are not many fruits as hydrating as watermelon, and this is a great way to use leftovers if you have them. Watermelon gazpacho might seem like an odd concept, but here is the thing – when everything is mixed, the soup does not actually taste like watermelon. Tomatoes, cucumber, red pepper, onions and herbs make it tangy and savory. Instead of making the soup sweet, the watermelon nicely balances these flavors. The final dish is rich, bright and complex.
It's a great low-calorie way to help ensure that you're getting your daily allotment of fruits and vegetables, and all of the vitamins and nutrients you need.
Serving Suggestions for Watermelon Gazpacho
When you are ready to eat or serve, top the chilled soup with garnishes like a dollop of plain Greek yogurt, a sprinkle of hemp seeds, sliced avocado or a sprinkle of crumbled feta cheese. Enjoy the watermelon gazpacho on its own with good crusty bread, or pair it with a salad or sandwich for a larger meal. It would be fantastic with any of these recipes:
- Southwest Chopped Salad With Creamy Sriracha Dressing
- Michigan Cherry Chicken Salad Wraps
- Lemon Asparagus Orzo Salad
- Italian Wheat Berry Salad
- Tex-Mex Mixed Bean Salad In Lettuce Cups
- Mediterranean Summer Salad With Ancient Grains & Roasted Eggplant
It gets better as it chills, so feel free to make it ahead and keep it in the fridge for quick lunches all week.
Watermelon Gazpacho
Yield: 6 servings
Download a printable pdf of this recipe
Ingredients:
4 cups watermelon, cubed, seeds removed
1/2 cup red bell pepper, diced
2 English cucumbers, chopped
1/4 cup red onion, chopped
1/2 jalapeño pepper, seeds removed
2 Tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup fresh cilantro, chopped
Directions:
Add watermelon, red bell pepper, cucumber, red onion, jalapeño, red wine vinegar, cumin, salt and cilantro to blender. Puree until smooth. Divide evenly into individual serving bowls and top with extra cilantro.
Nutrition Information Per Serving: 45 Calories; 0 grams Fat; 0 grams Saturated fat; 0 mg Cholesterol; 100 mg Sodium; 13 grams Carbohydrates; 2 grams Fiber; 2 grams Protein
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