Watermelon Gazpacho
Beat the summer heat with this refreshing Watermelon Gazpacho. Ready in just 5 minutes, this chilled soup is a perfect blend of sweet watermelon and ripe tomatoes.
August in Georgia is no joke. It's the hottest, most humid month of the year, but it also brings the sweetest watermelons and an abundance of ripe tomatoes. Lately, my go-to lunch has been this refreshing watermelon gazpacho. I've been making it almost daily for the past week, and I’m not even close to getting tired of it. It takes just 5 minutes to blitz everything together in a blender and about 10 minutes to devour. The secret? There isn’t one—just use the best seasonal produce you can find.
Ingredients:
- 2 medium-sized tomatoes, quartered
- 10.5 ounces (300g) watermelon, cubed
- 1 clove garlic, minced
- 3.5 ounces (100g) stale white bread, crust removed
- Half of a medium-sized red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1 ice cube
Instructions:
- Blitz It Together:
- Throw all the ingredients into your blender—tomatoes, watermelon, garlic, bread, red onion, olive oil, salt, pepper, and the ice cube. Blend until smooth.
- Serve:
- Pour the gazpacho into bowls and garnish with a few fresh basil leaves if you’re feeling fancy.
That’s it. No cooking, no fuss—just a refreshing, hydrating bowl of gazpacho that’s perfect for those sweltering summer days. Enjoy!
