Ingredients
Main Ingredients
- 4 cups watermelon, cubed
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1/4 cup red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh mint leaves for garnish
Instructions
- Prepare Ingredients: Peel and chop the cucumber, chop the red bell pepper and red onion, and cube the watermelon into manageable pieces.
- Blend Ingredients: Place watermelon, cucumber, red bell pepper, red onion, olive oil, red wine vinegar, salt, and pepper into a blender. Blend until the mixture is completely smooth and well combined.
- Chill the Soup: Transfer the blended gazpacho to a bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld and serve chilled.
- Garnish and Serve: When ready to serve, pour the chilled gazpacho into bowls and garnish each with fresh mint leaves for a bright, refreshing finish.
Notes
- Use seedless watermelon for a smoother texture.
- Adjust the amount of vinegar to balance tartness according to your taste preferences.
- For an extra kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- This soup is best served cold, so ensure it is well chilled before serving.
- Can be prepared a day in advance to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
