Print

Fresh Chilled Watermelon Gazpacho with Basil

fresh chilled watermelon gazpacho - featured image
Print Recipe

A refreshing and easy-to-make summer gazpacho blending sweet watermelon with fresh basil and a touch of tangy vinegar, perfect for hot days.

Ingredients

Scale
  • 6 cups seedless watermelon, cubed
  • 1 medium cucumber, peeled and chopped
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup red onion, finely chopped and soaked in cold water for 10 minutes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes or small diced jalapeño for heat

Instructions

  1. Prepare the ingredients: Cube 6 cups (about 900 grams) of seedless watermelon. Peel and chop 1 medium cucumber (about 200 grams). Finely chop 1/4 cup (40 grams) of red onion and soak in cold water for 10 minutes. Roughly chop 1/4 cup (10 grams) of fresh basil leaves.
  2. Blend the base: In a high-speed blender or food processor, combine watermelon, cucumber, basil, and drained red onion. Add 2 tablespoons (30 ml) extra virgin olive oil, 1 tablespoon (15 ml) red wine vinegar, and juice from 1 lime (about 2 tablespoons / 30 ml). Blend until smooth and creamy with no large chunks.
  3. Season and adjust: Taste the gazpacho and add 1/2 teaspoon (3 grams) salt and freshly ground black pepper to taste. Add red pepper flakes or diced jalapeño if desired for heat. Blend briefly to combine.
  4. Chill: Pour the gazpacho into a covered container and refrigerate for at least 1 hour to let flavors meld and soup become refreshing.
  5. Serve: Stir the gazpacho before serving. Garnish with fresh basil leaves or a drizzle of olive oil if desired. Serve in chilled bowls or glasses.

Notes

Use ripe, seedless watermelon for best sweetness. Soak red onion in cold water to mellow sharpness. Blend basil gently to avoid bitterness. Chill at least 1 hour for best flavor. Optional to add honey or agave syrup if watermelon is not sweet enough. Can substitute basil with mint or cilantro. Avoid reheating; serve cold. Keeps up to 2 days refrigerated.

Nutrition

Keywords: watermelon gazpacho, summer soup, chilled soup, basil, refreshing, easy recipe, vegan, gluten-free, healthy

Find it online: https://bitefuljoy.com/fresh-chilled-watermelon-gazpacho-with-basil-easy-recipe-for-summer-refreshment/