Crimson Summer Chill

Why This Watermelon Gazpacho Will Be Your Summer Favorite

• **A Deliciously Playful Way to Boost Your Veggie Intake:** Forget mundane salads; this gazpacho makes consuming your daily dose of vegetables an exciting and flavorful experience.
• **The Quintessential Hot Weather Dish:** When temperatures soar, this chilled soup is a beacon of coolness and a welcome respite from the heat, making it perfect for any summer day.
• **Effortless Preparation, Zero Kitchen Heat:** Enjoy quick and easy meal prep that keeps your kitchen cool and comfortable, unlike dishes requiring ovens or stovetops.
• **Packed with “Feel-Good” Ingredients:** Every spoonful is loaded with nourishing components that leave you feeling revitalized, energized, and ready to tackle your day.
• **Whip It Up in Mere Minutes:** From start to finish, this recipe requires just about 10 minutes of active prep time, making it ideal for busy schedules.
• **Elegant Appetizer or Stylish Shooter:** Its vibrant color and refreshing taste make it perfect for serving in small, cute glasses as a chic appetizer at any gathering.
• **Low Calorie, Low Carb, High Nutrition:** Indulge without guilt! This gazpacho is light on calories and carbohydrates but rich in essential vitamins, minerals, and hydration.
• **Excellent for Meal Prepping:** Prepare the soup base and finely diced vegetables separately, storing them in the refrigerator for up to 5 days. This ensures fresh, crisp toppings every time you serve.
• **A Symphony of Flavors: Sweet, Savory, and Tangy All at Once!** The complex flavor profile, combining the natural sweetness of watermelon with savory vegetables and tangy lime, creates an unforgettable culinary experience.
• **Universally Enjoyable:** This recipe is thoughtfully crafted to be Vegan, Gluten-free, Whole Food Plant-Based (WFPBNO), Paleo, and Whole30 compliant, catering to a wide array of dietary preferences.

Expert Tips for Selecting and Storing the Perfect Watermelon

• **Optimal Season for Watermelon:** The absolute best time to purchase a watermelon is typically between May and September. Generally, the peak of watermelon season extends from mid-June through late August, when they are at their sweetest and juiciest.
• **Understanding Seedless Watermelons:** While often labeled “seedless,” these varieties may still contain a few tiny, soft white seeds. Rest assured, these small white seeds are perfectly fine and safe to consume, adding to the natural texture without being obtrusive.
• **Choosing a Ripe Watermelon:** Look for a watermelon that is free from any cuts, bruises, or soft spots. A ripe watermelon should feel surprisingly heavy for its size, indicating a high water content. Many people advocate for the “thump test,” where a deep, hollow thud suggests ripeness. While this method can be effective, my personal approach is to simply choose the one that visually appeals to me first. More often than not, this intuition leads to a deeply red, sweet, and perfectly firm melon, free from any undesirable mealiness.
• **Storing Whole Watermelons:** To preserve their optimal flavor and freshness, whole, uncut watermelons should be stored at room temperature, ideally on your kitchen counter. Avoid refrigerating whole melons, as cold temperatures can degrade their flavor and texture.
• **Shelf Life of Whole Watermelons:** A whole watermelon can typically be kept on the counter for a generous period of 7 to 10 days, maintaining its quality beautifully.
• **Storing Cut Watermelons:** Once you’ve cut into a watermelon, it is crucial to refrigerate it immediately. For larger pieces with the rind still attached, cover all exposed flesh tightly with plastic wrap to prevent drying. Smaller cut pieces should be transferred to an airtight container. Store refrigerated cut watermelon for a maximum of 3 to 5 days to ensure peak freshness and safety.

Essential Ingredients and Clever Substitutions for Watermelon Gazpacho

• **WATERMELON:** The undisputed star of our gazpacho! Watermelon infuses this cold soup with its signature natural sweetness and unparalleled refreshing quality. Comprising approximately 92% water, it’s an exceptional choice for promoting hydration, especially in warm weather. Despite its sweet profile, watermelon is remarkably low in calories and boasts significant amounts of Vitamin C and Vitamin A, both crucial antioxidants for overall health.
• **FRESH MINT:** Beyond its delightful, cooling flavor, fresh mint is renowned for its digestive benefits. It adds a bright, aromatic lift to the gazpacho that perfectly complements the other ingredients. If fresh mint isn’t available or you prefer an alternative, fresh cilantro, parsley, or basil make excellent substitutes, each offering a slightly different but equally appealing herbaceous note.
• **SCALLIONS (Green Onions):** Scallions contribute a subtle oniony flavor and a touch of delicate crunch to the gazpacho. Nutritionally, they are a fantastic source of vitamins B2, K, and C. For substitutions, finely diced shallots or a small amount of very finely minced purple onion would work wonderfully, providing a similar savory depth without overpowering the fresh flavors.
• **ENGLISH CUCUMBER:** I primarily choose English cucumbers for their typically seedless nature and thinner skins, which require less prep. If English cucumbers are hard to find, small Persian cucumbers are an excellent alternative; they offer a similar crisp texture and thin skin, making them perfect for this recipe. Regular or pickling cucumbers can also be used, but you might want to peel them more thoroughly and remove more of the larger seeds for a smoother gazpacho experience.
• **FRESH TOMATOES:** Any variety of fresh, locally sourced tomatoes will shine in this gazpacho. I’ve had great success with sweet orange Sungolds, juicy grape tomatoes, classic Roma tomatoes, and large, meaty beefsteak varieties. For the absolute best flavor, remember to store your tomatoes at room temperature. Refrigeration can dull their natural sweetness and texture.
• **BELL PEPPERS (Red & Yellow):** Bell peppers add a beautiful spectrum of color, a sweet-tart flavor, and a satisfying crunch. Any color will work, but red and yellow tend to be sweeter and more vibrant. When selecting, look for firm peppers with smooth skins and no blemishes. Mini peppers can also be used and are often sweeter and more convenient to chop.
• **JALAPEÑOS:** The jalapeño is key for introducing a gentle warmth and complex flavor profile to the gazpacho without overwhelming heat. To achieve flavor without significant spice, simply remove the seeds and the white membranes (pith) inside the pepper, as these are where most of the capsaicin (the heat compound) resides. If you crave more heat, feel free to leave some seeds in, or consider substituting with hotter peppers like serrano, Thai chili, or habanero. Alternatively, if after blending you find the gazpacho isn’t spicy enough, a dash of cayenne pepper or a sprinkle of crushed red pepper flakes can easily be added to taste.
• **LIME ZEST AND JUICE:** The addition of fresh lime zest and juice provides an indispensable bright, tangy “zing” that elevates all the other flavors in this cold soup. The acidity of the lime cuts through the sweetness of the watermelon and enhances the freshness of the vegetables. Lemon juice can be used in a pinch, but for the true gazpacho experience, I recommend using lime. If fresh citrus isn’t available, a touch of red wine vinegar can offer a similar tangy counterpoint.
• **SALT + PEPPER (Sea Salt & Freshly Ground Black Pepper):** These essential seasonings are crucial for bringing out and harmonizing all the individual flavors of the vegetables and fruits. While you can omit salt if you are closely monitoring your sodium intake, I find that a small amount of sea salt truly amplifies the natural sweetness and savory notes, creating a more balanced and profound taste. Freshly ground black pepper adds a subtle earthy warmth.

Debra’s Expert Pro Tips for Perfect Watermelon Gazpacho

• **Utilize a Grooved Cutting Board:** When preparing your watermelon, always use a cutting board with a groove around the perimeter. This clever design catches all the excess watermelon juice, preventing sticky drips and messes on your countertop. Trust me, this small detail saves a lot of cleanup!
• **Perfect for Entertaining:** For a fun and elegant appetizer, simply pour the gazpacho into small shot glasses or mini bowls and pass them around on a tray. It’s a delightful and refreshing starter that’s always a crowd-pleaser.
• **Stability is Key for Safe Cutting:** When removing the rind from your watermelon, always place the cut side of the watermelon half flat down on your cutting board. This provides a stable, non-wobbly surface, significantly reducing the risk of accidents while you slice.
• **Customize to Taste:** Serve your gazpacho with extra lime slices on the side for guests who crave a brighter, more zesty flavor. For those who prefer a little more heat, offer a small bowl of crushed red pepper flakes or thinly sliced fresh jalapeños.
• **Achieve a Lighter, Rosier Hue:** If you desire a gazpacho with a lighter, more delicate pink color, simply blend only the watermelon first. Then, chop all the vegetables into small dice and stir them in at the end. This preserves the watermelon’s pure color and creates a beautiful visual contrast.
• **The Lazy Chef’s Shortcut:** Short on time or energy? Roughly chop most of your gazpacho vegetables in a food processor. Set them aside. Then, blend the watermelon until smooth. Finally, combine the pureed watermelon with your coarsely chopped vegetables. This method drastically reduces chopping time without sacrificing flavor!

Watermelon Gazpacho

Author: Debra Klein

Watermelon gazpacho is a delicious and refreshing way to enjoy more veggies. A tasty balance between sweet and savory and perfect for a hot summer day.

Average Rating: 5 out of 5 stars (based on 9 votes)

Prep Time: 10 mins

Total Time: 10 mins

Cuisine: American

Servings: 8 servings

Calories: 58 kcal

Equipment

• Vitamix Blender
• Extra Large Bamboo Cutting Board
• Grapefruit Spoons

Ingredients

• 5 cups watermelon cubes (about ½ seedless watermelon)
• 1 English cucumber
• 3 medium fresh tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch scallions
• 2 jalapeño peppers
• ¼ cup fresh mint leaves
• 2 limes (zested and juiced)
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. **Prepare watermelon:** Place the cut side of half a watermelon down on a cutting board for stability. Starting from the top, cut off the rind one section at a time, following the curve. Then, cut the flesh into uniform cubes. Set aside approximately one cup of cubes to be finely diced for garnish later.
2. **Prepare remaining veggies:** Set out two bowls. One bowl is for half the vegetables, which will be roughly chopped for blending. The other bowl is for the remaining half of the vegetables, which will be diced small to add as a fresh topping to the finished gazpacho. Ensure all vegetables are thoroughly washed before you begin.
3. **Bell Peppers:** Remove seeds, stem, and membranes from both bell peppers. Roughly chop one-half of the total pepper quantity for the blending bowl. Finely dice the remaining half for the garnish bowl and set aside.
4. **Cucumber:** Trim off both ends of the cucumber. Cut it in half lengthwise and use a spoon to scoop out any larger seeds. Roughly chop one-half of the cucumber for the blending bowl. Finely dice the other half for the garnish bowl and set aside.
5. **Tomatoes:** Cut the tomatoes in half. Use a spoon to scoop out the seeds and watery pulp. Place one-half of the deseeded tomato into the blending bowl. Cut the remaining half into thin strips, then finely dice it for the garnish bowl. (For tiny tomatoes like grape or Roma, seeds can often be left in).
6. **Jalapeños:** Trim off the top of each jalapeño. Carefully remove all seeds and membranes to reduce heat (leave some seeds if you prefer spicier). Roughly chop one-half of the jalapeños for the blending bowl. Finely dice the remaining half for the garnish bowl.
7. **Blend Ingredients:** Add 4 heaping cups of watermelon cubes, half of the roughly chopped bell peppers, cucumbers, tomatoes, jalapeños, and all the fresh mint leaves into your high-speed blender. Blend until all ingredients are completely smooth and well combined.
8. **Season and Finish Blending:** Zest and juice the limes directly into the blender pitcher. Add the sea salt and freshly ground black pepper. Blend for just a few more seconds until the seasonings are thoroughly mixed through, being careful not to over-blend.
9. **Chill and Serve:** Transfer the blended gazpacho into an airtight container and refrigerate for at least a few hours, or until thoroughly chilled. When ready to serve, pour the cold gazpacho into individual glasses or bowls. Add a generous scoop of the reserved small diced vegetables to each serving for texture and visual appeal. Taste and add additional lime juice, salt, or pepper as desired.

Notes

Nutrition

Note: The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.