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Watermelon Gazpacho July — Homemade

Watermelon Gazpacho July — Homemade: 7 Refreshing Flavors

A refreshing chilled soup made with ripe watermelon and vegetables.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups watermelon, diced
  • 1 cucumber, peeled and diced
  • 1 bell pepper, diced
  • 1 small red onion, diced
  • 2 cups tomato juice
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh mint for garnish

Instructions

  1. Combine watermelon, cucumber, bell pepper, and onion in a blender.
  2. Add tomato juice, lime juice, and olive oil.
  3. Blend until smooth.
  4. Season with salt and pepper.
  5. Chill in the refrigerator for at least 2 hours.
  6. Serve cold, garnished with fresh mint.

Notes

  • Adjust seasoning as needed.
  • Can be made a day ahead for better flavor.
  • Serve with crusty bread for a complete meal.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: Spanish
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 100
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Watermelon Gazpacho, Summer Soup, Chilled Soup, Healthy Recipe