This refreshing summer watermelon gazpacho recipe combines fresh tomato, bell pepper, and seedless cucumber for the perfect cold soup. Garnish with feta.
Preparation Time
20 mins
Total Time
20 mins
Calories
83 Calories
Recipe Instructions
Step 1
Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
Step 2
Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.
Ingredients
1 red bell pepper, chopped
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
2 tablespoons minced shallot
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro
2 roma (plum) tomatoes, seeded and chopped
4 cups cubed seeded watermelon
1.5 teaspoons salt, or to taste
0.25 teaspoon freshly ground black pepper
0.5 English (seedless) cucumber - peeled, seeded, and cubed
