Spicy Watermelon Gazpacho with Mint
Spicy Watermelon Gazpacho with Mint
Classic DishGazpacho
Prep: 20 min • Cook: 0 min. A refreshing summer gazpacho that pairs sweet, ripe watermelon with cooling cucumber and fresh mint, brightened by lime and given a gentle chili kick from jalapeño; blend until silky, chill for two hours, then serve cold as a light Spanish-inspired starter or chilled soup.
- Preparation time
- 20 min
- Cooking time
- Under a minute
- Total time
- 2 hrs 20 min
- Servings
- 4
Instructions
Blending
- 1Place the chopped watermelon, cucumber, tomato, red bell pepper, red onion, jalapeno, mint leaves, lime juice, sherry vinegar, olive oil, salt and pepper in a high-speed blender in batches if needed.
- 2Blend on high until completely smooth, adding cold water a little at a time to reach a silky, pourable consistency.
- 3Taste and adjust seasoning with more salt, lime juice or vinegar, and remove more seeds from the jalapeño if the heat is too strong.
Chill and serve
- 1Strain the blended mixture through a fine-mesh sieve into a bowl if you prefer an extra-smooth texture, pressing with a spoon to extract all liquid.
- 2Cover and refrigerate for at least 2 hours (120 minutes) to allow flavors to meld and the soup to chill thoroughly.
- 3Give the gazpacho a final stir, adjust seasoning, ladle into chilled bowls or glasses and garnish with torn mint leaves, a drizzle of olive oil, and small watermelon cubes if desired.
Nutrition Information
- Calories
- 76 kcal
- Protein
- 1 g
- Fat
- 2 g
- Carbs
- 14 g
| Nutrient | Per serving |
|---|---|
| Calories | 76 kcal |
| Protein | 1 g |
| Fat | 2 g |
| Carbs | 14 g |
Tips
- Remove seeds from the jalapeño to control heat and rinse mint leaves well before using.
- Blend until very smooth and strain for a refined texture typical of chilled Spanish gazpachos.
- Serve very cold with a drizzle of olive oil and small watermelon or cucumber cubes for contrast.
