Watermelon Gazpacho (Gluten-free)

The sun is shining bright and there are tons of watermelons in the market. It is the perfect time to make chilled watermelon gazpacho. My recipe isn’t authentic (I don’t add garlic), but it is refreshing and delicious. It’s also healthy and very easy to make. Though watermelon forms the base of this cold soup, the tomato, cucumber and chilli give it a savory flavor profile. Make the gazpacho as mild or spicy as you like. I like mine with an extra topping of crumbled feta.

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Recipe

Watermelon Gazapacho

(Serves 4)

Ingredients

2 1/2 cups cubed and de-seeded watermelon
6 cherry tomatoes or 1 large Roma tomato, finely chopped 
1/2 red bell pepper, de-seeded and chopped
1/2 English cucumber, finely chopped
2 tbsp finely chopped red onion
8-10 fresh mint leaves
1 small green chilli, chopped 
Salt and black pepper to taste
2 tsp red wine vinegar or lemon juice
2 tsp sugar 
1 tbsp extra-virgin olive oil
2 tbsp finely chopped watermelon and cucumber, to garnish 
2 tbsp crumbled feta cheese (optional)

Method

In a blender, combine the watermelon with the tomato, red bell pepper, cucumber, onion, mint leaves and green chilli. Purée until smooth. Season to taste with salt and pepper. Add the vinegar, sugar and olive oil and blend until combined. 

Refrigerate the watermelon gazpacho for a few hours until chilled. Serve garnished with some finely chopped watermelon, cucumber, fresh mint leaves and feta.