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Imagine a bowl brimming with vibrant hues of pink and green, a refreshing elixir that tantalizes both the palate and the senses. This is watermelon gazpacho, a playful adaptation of the timeless Spanish chilled soup. This recipe brings together the essence of summer in a single spoonful. It's a departure from tradition, yet surprisingly harmonious. Infused with hints of ginger and a touch of chile, it offers a gentle kick that can be tailored to suit any taste. Whether you prefer a whisper or a bold statement of flavor, each spoonful promises a refreshing journey through the essence of sun-ripened watermelon and the zing of spices.
Servings: 4
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus 2 to 3 hours to chill
Ingredients
3 cups cubed watermelon (1-inch cubes)
2 celery stalks, roughly chopped
3 medium tomatoes, roughly chopped
½ English/hothouse cucumber, roughly chopped
2 red bell peppers, roughly chopped
1-inch piece fresh ginger, peeled and chopped (see note)
½ a red chile pepper
Juice of 2 limes
Handful fresh basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
Instructions
Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.