Chilled watermelon gazpacho bursts with flavor from tomatoes, cucumber, and basil for a light summer bite.
# What You’ll Need:
→ Fresh Produce
01 - 4 cups seedless watermelon, cubed
02 - 2 cups ripe tomatoes, chopped
03 - 1 medium cucumber, peeled and chopped
04 - 1 small red bell pepper, chopped
05 - 1 small shallot, chopped
06 - 2 tablespoons fresh basil leaves, plus extra for garnish
07 - 2 tablespoons fresh mint leaves (optional)
08 - 1 small garlic clove, minced
→ Pantry
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 0.5 teaspoon sea salt, or to taste
12 - 0.25 teaspoon freshly ground black pepper
→ Garnish
13 - Diced cucumber
14 - Diced watermelon
15 - Fresh basil leaves
16 - Extra olive oil (optional)
# How to Make It:
01 - In a blender or food processor, combine the cubed watermelon, tomatoes, cucumber, red bell pepper, shallot, basil leaves, mint leaves if using, and garlic. Blend until completely smooth.
02 - Add the extra-virgin olive oil, red wine vinegar, sea salt, and freshly ground black pepper to the blender. Blend again until the mixture is silky and fully combined.
03 - Taste and adjust the salt, pepper, or vinegar as needed to balance the flavors.
04 - Transfer the soup to a large bowl or pitcher. Cover and refrigerate for at least 1 hour until thoroughly chilled.
05 - Stir the soup, pour into chilled bowls, and top with diced cucumber, diced watermelon, fresh basil leaves, and a drizzle of olive oil if desired.
