Watermelon Cucumber Gazpacho Recipe

The Watermelon Cucumber Gazpacho Recipe is summery soup which is had cold along with a warm pasta and a salad. Give this soup a try when watermelons are in season, you will absolutely love it.

Archana's Kitchen
Watermelon Cucumber Gazpacho Recipe
141 ratings.

Watermelon And Cucumber Gazpacho is a delicious soup perfect for the summer season, made with fresh watermelon, cucumber and flavored with olive oil, feta cheese, and black pepper. Gazpacho is a traditional Spanish soup made of raw vegetables and served cold, usually with a tomato base. This soup makes healthy and refreshing weekday lunch or summer party appetizer as well. 

Serve Watermelon and Cucumber Gazpacho along with Herb Mushroom Bruschetta and Vegetable Tartlets on a warm summer afternoon.

Other recipes that you can try are:

  1. Watermelon Raspberry Lemonade Recipe
  2. Watermelon Smoothie Recipe
  3. Watermelon Ice Popsicles Recipe

 

 

Cuisine: European
Course: Side Dish
Diet: Vegetarian
Equipments Used: KitchenAid Diamond Blender
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

2 Servings

Ingredients

  • 2 Tomatoes , roughly chopped
  • 2 cups Watermelon , fresh, cubed, seeded
  • 2 Cucumbers , peeled and diced
  • 1 Serrano Pepper , roughly chopped
  • 1 teaspoon Red Wine Vinaigrette
  • 1 tablespoon Extra Virgin Olive Oil , omit for cholestrol friendly
  • Salt and Pepper , to taste
  • sprig Basil leaves , for garnish

How to make Watermelon Cucumber Gazpacho Recipe

  1. To begin making Watermelon And Cucumber Gazpacho, start by chopping watermelon, tomatoes and cucumber. 

  2. Once all the ingredients for the gazpacho are ready, add all the ingredients into the blender  and blend to make a smooth puree. 

  3. Check the salt and spices, and adjust to suit your taste. You can also add more olive oil to bring out more flavors of the Watermelon Gazpacho. Once the Gazpacho is ready, refrigerate the soup and serve chilled.

  4. When you are ready serve, pour the Watermelon Gazpacho into the serving bowls. Garnish with olive oil, basil, chopped cucumber, crushed pepper and feta cheese. 

  5. Serve Watermelon and Cucumber Gazpacho along with Herb Mushroom Bruschetta and Vegetable Tartlets on a warm summer afternoon.

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Last Modified On Saturday, 10 August 2019 12:59
     
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