Description
A refreshing and spicy watermelon gazpacho with mint, perfect for hot summer days.
Ingredients
Scale
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh mint leaves, chopped
- Extra mint leaves for garnish
Instructions
- In a blender, combine the watermelon, cucumber, red bell pepper, red onion, jalapeño, lime juice, olive oil, salt, and black pepper. Blend until smooth.
- Taste and adjust seasoning if necessary. If you prefer a thinner consistency, add a little cold water and blend again.
- Stir in the chopped mint leaves and mix well.
- Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Serve in bowls or glasses, garnished with extra mint leaves.
Notes
- For a sweeter version, add a tablespoon of honey or agave syrup.
- If you like it spicier, leave some seeds in the jalapeño or add a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 6g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spicy Watermelon Gazpacho with Mint