This unique recipe for Chilled Watermelon Gazpacho features a combination of sweet and savory – it makes for a great lunch on a hot summer day!
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One of my favorite ways to use summer fruits is to turn them into a cold soup. I know it might sound strange, but chilled soups make a delicious lunch on a hot summer day…and most chilled soups are pretty healthy, too! I recently made this Cold Carrot Soup with Jalapeno Coconut Milk…and it didn’t last long in our house at all. (I know carrots aren’t a fruit, but this cold carrot soup was still delicious!)
This past week, I happened to find a seedless watermelon on sale at the market, and I decided to make a Chilled Watermelon Gazpacho.
This watermelon gazpacho is a fun and different way to serve summer fruit…and it’s a great appetizer if you are having company over for lunch or dinner! This recipe is particularly easy to adapt to your own tastes as all of the ingredients go into a single container and get blended using an immersion blender.
In fact, nothing in this recipe is ever actually cooked, so it doesn’t take much time at all to make! However, soup (both hot and cold) always tastes better on the second day. I tasted this Chilled Watermelon Gazpacho right after I made it, and it was pretty tasty. But after it sat in the refrigerator overnight, the flavors had a chance to meld and the soup became much tastier!
If you’ve never made a soup using fresh fruit, then the summer is the perfect opportunity to give it a shot. This recipe is easily adaptable, too. All out of chili powder? Leave it out. Like smoky flavors? Add some smoked paprika. It’s all about having fun in the kitchen and trying something new! Be creative!
Chilled Watermelon Gazpacho
- Add all of the ingredients in a large bowl.
- Use an immersion blender to mix until no large pieces remain. (The gazpacho should have a smooth consistency.)
- Chill overnight, and serve cold.