Name: Spicy Watermelon Gazpacho with Mint
Prep time: 20 min
Total time: 140 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 600 g watermelon (seeded and roughly chopped); 1 cup cucumber (peeled, seeded and chopped); 1 pcs jalapeno (stemmed, seeded for milder heat, finely chopped); 10 g mint leaves (fresh, leaves only); 2 pcs lime (juiced (about 2 tablespoons)); 2 pcs tomato (ripe, cored and chopped); 1 pcs red bell pepper (seeded and chopped); 50 g red onion (finely chopped); 1 tbsp extra-virgin olive oil (adds silkiness and depth); 1 tbsp sherry vinegar (or red wine vinegar); 1 tsp sea salt (adjust to taste); 0.25 tsp black pepper (freshly ground); 60 ml cold water (to adjust consistency as needed)

Gazpacho

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
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

21oz watermelon(seeded and roughly chopped)
1 cup cucumber(peeled, seeded and chopped)
1 pc jalapeno(stemmed, seeded for milder heat, finely chopped)
0oz mint leaves(fresh, leaves only)
2 pcs lime(juiced (about 2 tablespoons))
2 pcs tomato(ripe, cored and chopped)
1 pc red bell pepper(seeded and chopped)
2oz red onion(finely chopped)
1 tbsp extra-virgin olive oil(adds silkiness and depth)
1 tbsp sherry vinegar(or red wine vinegar)
1 tsp sea salt(adjust to taste)
1/4 tsp black pepper(freshly ground)
2 fl oz cold water(to adjust consistency as needed)

Instructions

Blending

Place 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.
Blend on high until completely smooth, adding cold water a little at a time to reach a silky, pourable consistency.
Taste 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

Strain 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.
Cover and refrigerate for at least 2 hours (120 minutes) to allow flavors to meld and the soup to chill thoroughly.
Give 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

Servings: 4
Serving size (imperial): 7.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (4 servings)
Calories	75.5 kcal	32.8 kcal	302 kcal
Protein	1.2 g	0.5 g	4.8 g
Fat	2.1 g	0.9 g	8.4 g
Carbs	13.8 g	6 g	55.2 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.

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Ingredients

21oz watermelon(seeded and roughly chopped)
1 cup cucumber(peeled, seeded and chopped)
1 pc jalapeno(stemmed, seeded for milder heat, finely chopped)
0oz mint leaves(fresh, leaves only)
2 pcs lime(juiced (about 2 tablespoons))
2 pcs tomato(ripe, cored and chopped)
1 pc red bell pepper(seeded and chopped)
2oz red onion(finely chopped)
1 tbsp extra-virgin olive oil(adds silkiness and depth)
1 tbsp sherry vinegar(or red wine vinegar)
1 tsp sea salt(adjust to taste)
1/4 tsp black pepper(freshly ground)
2 fl oz cold water(to adjust consistency as needed)

Instructions

Blending

Place 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.
Blend on high until completely smooth, adding cold water a little at a time to reach a silky, pourable consistency.
Taste 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

Strain 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.
Cover and refrigerate for at least 2 hours (120 minutes) to allow flavors to meld and the soup to chill thoroughly.
Give 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.

Nutrient

Per serving

Per 100 ml

Total (4 servings)

Calories

75.5 kcal

32.8 kcal

302 kcal

Protein

1.2 g

0.5 g

4.8 g

Fat

2.1 g

0.9 g

8.4 g

Carbs

13.8 g

6 g

55.2 g