Watermelon Gazpacho
This cold soup combines ripe watermelon and crisp cucumber blended into a smooth, vibrant pink consistency. Fresh herbs and a splash of vinegar enhance the flavor, resulting in a refreshing, palate-pleasing dish with a slightly chunky texture and bold visual appeal.
Equipment
- Blender
- Chef’s knife
Ingredients
- 4 cups cubed watermelon seedless or de-seeded for easier blending
- 1 large cucumber peeled and chopped
- 2 tablespoons rice vinegar or white wine vinegar
- 1 handful fresh basil leaves roughly torn
- 1 clove garlic small, minced
- to taste salt and pepper for seasoning
Instructions
- Place the cubed watermelon and chopped cucumber into the blender.
- Add the minced garlic and torn basil leaves to the blender.
- Pour in the rice vinegar and add a pinch of salt and pepper for flavor.
- Secure the lid and blend on high until the mixture is completely smooth and vibrant pink in color.
- Taste the soup and adjust seasoning with more salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 30 minutes to let the flavors meld and serve cold.
