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–+ servings
Watermelon Gazpacho
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4.92 from 24 votes

Watermelon Gazpacho

This Watermelon Gazpacho recipe is the perfect balance of sweet and savory and so refreshing.  Feel free to blend in extra mint if you would like!
Prep Time15 minutes
Total Time15 minutes
Course: Soup
Cuisine: Spanish
Keyword: 4th of july, dairy free, gluten free, vegan, vegetarian
Servings: 4 -6 servings

Ingredients

  • 1.5 pounds cubed fresh watermelon
  • 3 large roma tomatoes halved and cored*
  • 1 small (1/2 pound) cucumber peeled and seeded
  • 1 medium red bell pepper cored
  • 1/2 small red onion peeled
  • 2 small garlic cloves peeled
  • 1/3 cup packed fresh mint leaves
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/4 teaspoon ground cumin
  • 1 thick slice of white bread soaked**, crusts removed
  • optional garnishes: homemade croutons chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients

Instructions

  • Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
  • Refrigerate in a sealed container for 4 hours, or until completely chilled.
  • Serve cold, topped with your desired garnishes.

Notes

*To core the tomatoes: Simply scoop out and discard the seeds and any tough white core.
**To soak your bread: Cut away the crusts.  Then run the bread under the sink for a second to soak it with water, ring it out completely, and add the bread to the blender or food processor.