Summer Watermelon Gazpacho

Cool, crisp, and vibrantly colorful, this Summer Watermelon Gazpacho is the ultimate refreshing dish for hot days. Blending the natural sweetness of watermelon with savory vegetables and a hint of acidity, it’s light yet satisfying. Perfect as a starter, light lunch, or a fun appetizer for summer gatherings.

Prep time: 15 minutes

Chilling time: 1–2 hours

Total time: 1 hour 15 minutes (mostly chilling!)

Servings: Makes about 4 servings (starter portions) or 2–3 servings (main course portions).

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 large ripe tomato, chopped
• 1 small cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• ¼ small red onion, chopped
• 2 tablespoons sherry vinegar
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lime
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Small handful of fresh mint or basil leaves

Optional toppings:

• Diced cucumber
• Diced watermelon
• Crumbled feta cheese
• Fresh herbs (mint or basil)
• A drizzle of olive oil

Instructions:

1. In a large blender or food processor, combine the watermelon, tomato, cucumber, bell pepper, red onion, vinegar, olive oil, lime juice, salt, and pepper. Blend until very smooth.
2. Taste the soup and adjust the seasoning if needed — add more salt, pepper, or a bit more lime juice to balance the sweetness.
3. Transfer the soup to a large container or bowl. Cover and refrigerate for at least 1–2 hours until very cold.
4. Give the gazpacho a good stir. Pour into bowls or glasses. Garnish with your choice of diced veggies, crumbled feta, herbs, or a drizzle of good olive oil.

Serving Suggestions:

• As a starter: Serve in small bowls or cups before a grilled meal.
• As a light lunch: Pair with crusty bread, grilled shrimp, or a simple green salad.
• As an appetizer: Serve in shot glasses or small cups at a garden party.
• Pro tip: Add a sprinkle of flaky sea salt and a few extra mint leaves just before serving for a professional finish!

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