Summer Watermelon Gazpacho

SAVE THIS RECIPE SAVED! REMOVE THIS RECIPE ADD TO MEAL PLAN PRINT

We love soups of all types at the Dr. Yum Project, and this is a summer favorite! The idea for this recipe came from Love and Lemons. Watermelon is a great vehicle for incorporating lots of fresh vegetables, and the spice level can be adjusted as desired.

Ingredients

Food
Amt
Units
Prep
Notes
4 cups diced watermelon
watermelon
4
cups
1 clove garlic
garlic
1
clove
fresh basil leaves
8
4 tablespoons red wine vinegar
red wine vinegar
4
tablespoons
3 tablespoons olive oil
olive oil
3
tablespoons
2 teaspoons salt
salt
2
teaspoons
½ teaspoon black pepper
black pepper
½
teaspoon
optional: ½ jalapeño peppers
optional: jalapeño peppers
½
1 English cucumbers, diced, divided
cucumbers
1
English
diced, divided
3 medium tomatoes, diced, divided
tomatoes
3
medium
diced, divided
1 red bell pepper, diced, divided
bell peppers
1
diced, divided
optional: 1 avocado, diced
optional: avocados
1
diced

Method

Add watermelon, garlic, basil, vinegar, olive oil, salt, pepper, and optional jalapeño pepper to blender. Add half of the diced cucumber, tomatoes, bell pepper, and chopped green onions, setting aside the other half of each. Blend until smooth. Pour blended mixture into a large bowl and stir in chopped vegetables. Chill overnight, or at least 4 hours. Serve with optional toppings and enjoy!

Prep time
15 min
Cook time
Chill overnight, or at least 4 hours
Yields/Serves:
6

Yum Ratings

😫😟😐😀😍 “Tastes like summer!” —Laura, a grown up
😫😟😐😀😍 “This is really delicious and refreshing!” —Diane, a grown up
😫😟😐😀😍 “It's summer in a bowl!” —Nora, a grown up