1. Recipes

How to Make Watermelon Tomato Gazpacho with a Cool Cucumber Swirl - A Step-by-Step Guide

During the hot summer months, nothing is as refreshing as a chilled bowl of gazpacho. And this Watermelon Tomato Gazpacho with a Cool Cucumber Swirl is the perfect way to cool down on a sweltering day. The combination of sweet watermelon, tangy tomatoes, and crisp cucumber creates a harmonious blend of flavors that will leave you feeling revitalized and rejuvenated.

This recipe is a modern twist on the classic Spanish gazpacho, incorporating the sweetness of watermelon to balance the ...

Read more

Ingredients

  • 3 cups coarsely chopped seedless watermelon
  • ¼ cup finely diced seedless watermelon
  • 3 large Roma tomatoes, halved and seeded
  • 1 small red bell pepper, roughly chopped
  • 4 green onions, sliced, white parts and tops separated
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon honey
  • ⅛ teaspoon crushed red pepper, or to taste
  • 1 large cucumber, peeled and seeded
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • ⅓ cup vegetable broth
  • ¼ cup sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 25 mins
  • Chill Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Servings: 4

  • For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
  • For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
  • For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
  • To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

    • Nutrition

    125 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 178mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Protein: 3g
    • Potassium: 514mg

    Categories

    Cold soup recipes
    Healthy recipes
    Vegetarian recipes
    Summer recipes
    Quick and easy recipes