Description
A refreshing and light watermelon cucumber gazpacho perfect for summer meals.
Ingredients
Scale
- 2 cups seedless watermelon, diced
- 1 cup cucumber, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- Fresh mint leaves for garnish
Instructions
- In a blender, combine the diced watermelon, cucumber, red bell pepper, and red onion. Blend until smooth.
- Add the lime juice, olive oil, and honey (if using) to the blender. Blend again until well combined.
- Season with salt and pepper to taste. If the mixture is too thick, you can add a little cold water to reach your desired consistency.
- Transfer the gazpacho to a bowl or container and refrigerate for at least 1 hour to chill and allow the flavors to meld.
- Serve the gazpacho in bowls, garnished with fresh mint leaves.
Notes
- For added flavor, consider adding a pinch of cayenne pepper or a few drops of hot sauce for a spicy kick.
- Substitute the watermelon with cantaloupe or honeydew for a different fruity twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 6g
- Sodium: varies
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Watermelon Cucumber Gazpacho, Summer Soup, Refreshing Gazpacho