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Watermelon Gazpacho

Cool and refreshing Watermelon Gazpacho with avocado, cucumber and sprouts. A easy chilled soup for summer! | www.feastingathome.com

5 from 5 reviews

Cool and refreshing Watermelon Gazpacho with cucumber, bell pepper and avocado. Vegan and gluten free, this soup is light, healthy and delicious!

Ingredients

  • 1 red bell pepper, divided
  • ¼ cup red onion, rough chopped
  • 1 english cucumber- 3 cups
  • 1 garlic clove
  • 1 medium tomato
  • ½ a jalapeno (medium spicy- add more or less, for more or less spicy)
  • 4 cups cubed watermelon, divided
  • ¼½ cup Italian parsley ( or part dill)
  • ½ teaspoon coriander
  • 1 teaspoon salt, more to taste
  • 4 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • thinly sliced beet- ( optional) see notes

Optional Garnishes:

  • ½ cup finely chopped cucumber  or finely sliced fennel bulb
  • ½ cup finely chopped red or yellow bell pepper
  • 12 tablespoons finely diced onion
  • handful halved or sliced cherry tomatoes
  • sliced radishes
  • 1 avocado – sliced
  • handful sprouts, or fresh dill
  • a few edible flowers

Instructions

In a blender, place ¾ of the bell pepper ( rough chopped), onion, 3 cups cucumber, garlic, tomato, jalapeño, and only 2 cups of the watermelon. Blend. Add herbs, spices, salt, vinegar. Blend to combine.

Optional: To deepen the red color, add a thin slice or two of fresh beet. Blend.

Add the rest of the watermelon and pulse a few times.  Taste, adjust salt. Chill until very cold.

Serve in a bowl and top with a few or all of the optional garnishes. These really add good texture to the soup, so don’t skimp out on these!

Notes

If the soup tastes too sweet, add a little more vinegar and/ or salt.  The beet slices will deepen the color of the soup- just use a few, very thin, raw pieces and blend in it.

You can stir in the “garnishes” to the batch of soup, instead of placing them on top as a garnish.

Nutrition

Keywords: watermelon gazpacho, chilled watermelon soup

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