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See 5 recipes Download free cookbookWatermelon Mint Gazpacho Shooters
Watermelon Gazpacho
A chilled watermelon gazpacho with cucumber, lime, mint, and a gentle chile spark, served in small glasses as a bright summer appetizer.
Prep Time:20 minTotal Time:20 minServings:6Difficulty:Easy
Watermelon gives this no-cook gazpacho a clean sweetness without turning it into dessert. Cucumber and tomato add a savory backbone, while lime juice and a small amount of red wine vinegar keep every sip lively.
Serve the soup very cold in small glasses for an easy summer appetizer. The format works especially well before a grilled meal, when a full bowl of soup might feel too substantial.
Blend only until smooth, then taste before adding more jalapeño. Chiles vary widely in heat, and chilling softens both seasoning and acidity, so a final adjustment just before serving makes a noticeable difference.
The gazpacho can be prepared several hours ahead and refrigerated in a covered pitcher. Stir it thoroughly before pouring, then add the mint and cucumber garnish at the last moment so they stay crisp and aromatic.
Nutrition (per serving)
Calories:86 kcal
Protein:2 g
Carbs:20 g
Fat:1 g
Directions
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1
Chill six small serving glasses while you prepare the gazpacho.
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2
Place the watermelon, chopped cucumber, tomato, lime juice, vinegar, mint, jalapeño, ginger, and salt in a blender.
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3
Blend on high for 45 to 60 seconds, until the mixture is completely smooth and no visible pieces remain.
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4
With the blender running on low, drizzle in the olive oil and blend for 10 seconds to lightly emulsify the soup.
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5
Taste and adjust with a small pinch of salt or an extra squeeze of lime; the flavor should be bright, savory, and only gently sweet.
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6
Transfer the gazpacho to a covered pitcher and refrigerate for at least 30 minutes, until thoroughly cold.
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7
Stir well, pour into the chilled glasses, and garnish each serving with finely diced cucumber and a small mint leaf.
Ingredients
- Seedless Watermelon Cubes:6 cups
- English Cucumber, Peeled and Chopped:1 cup
- Ripe Tomato, Cored and Chopped:1 cup
- Fresh Lime Juice:3 tbsp
- Red Wine Vinegar:1 tbsp
- Fresh Mint Leaves:1/3 cup
- Jalapeño, Seeded and Chopped:1/2 piece
- Fresh Ginger, Peeled and Grated:1 tsp
- Fine Sea Salt:1/2 tsp
- Extra-Virgin Olive Oil:1 tbsp
- Small Cucumber and Mint Leaves for Garnish:1/2 cup
Tips & Notes
- For the cleanest flavor, choose a ripe but firm watermelon and chill it before blending.
- For a smoother restaurant-style texture, pass the blended gazpacho through a fine-mesh sieve before chilling.
- Add the jalapeño gradually if you prefer very mild heat.
