The perfect bright, light and chilled soup for a hot summer day. Watermelon, mint, basil and more make a tasty cold soup.
Ingredients
6cupswatermelonseedless, diced, separated
1 ½English cucumbersdiced (add more or less depending on preference)
¼cupFresh mint leaveschopped
¼cupfresh basilchopped
2Tbsp.sherry wine vinegaradjust to taste
1 ½Limesfreshly squeezed
Instructions
Add 4 cups of the watermelon to a blender and puree until smooth.
Optional step: strain the pureed watermelon to remove larger chunks. This isn't necessary, but you may prefer it if you like a gazpacho with a thinner base.
Dice the remaining watermelon and place in a large mixing bowl (you should have 2-3 cups worth of diced watermelon).
Add watermelon puree to the diced watermelon; stir gently; then add in all the remaining ingredients and stir until combined.
Chill in the fridge for at least 60 minutes. Serve cold.
Spa Index Kitchen Notes
Watermelon is a great source of lycopene, vitamin C, and hydration. This gazpacho will last up two days in the fridge stored in a sealed container. Gluten-free, nut free, dairy free.
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