-
Prep time
15 minutes
-
Cook time
5 minutes
-
Serves
4
Author Notes
The Authentic Gazpacho Soup is by definition a raw tomato-based vegetable soup originated from Spain, Andaluzia. Many countries and many chefs have taken this recipe for a spin and created other variations. Have you heard of white gazpacho, green gazpacho, seafood gazpacho, avocado gazpacho or grapes gazpacho?
Well, my husband also took this soup recipe out for a spin and created this Minty Watermelon Gazpacho recipe. We love to experiment with veggie dishes on our plant-based and gluten-free food blog. I love hidden veggie desserts, while my husband loves to add unique or unusual flavors to classic dishes.
As gazpacho is a popular summer soup and nothing screams summer vibes like mint, lime, and watermelon. Am I right? —My Pure Plants (Emese and Nandi)
Ingredients
-
5 cups
Watermelon (peeled, diced, without seeds)
-
1/2 cup
Bell peppers (diced)
-
1
Cucumber (medium, diced)
-
1
Tomato (medium, diced)
-
1
Onion (medium, peeled and diced)
-
5 pieces
Fresh basil leaves
-
5 pieces
Fresh mint leaves
-
Juice of half lime
-
1/2 teaspoon
Ground ginger
-
Salt and pepper to taste
Directions
-
Prepare vegetables. Peel and dice watermelon and onion. Dice tomato, bell pepper, and cucumber.
-
Add all diced watermelon and half of the prepared vegetables to a blender and blend until smooth. We like to use a hand blender for the standard 4-serving batch.
-
Add all seasoning (mint leaves, basil leaves, lime juice, ground ginger, red wine vinegar, salt, and pepper) and blend again.
-
Chill the soup overnight in the fridge to get a rich, matured taste. Although we did try it only after 2 hours of chilling and the soup was already lovely and refreshing.
-
Serve them with the other half of the diced vegetables. You can garnish it with savory french toast, grilled cheese toast or just with a slice of bread sprinkled with olive oil and garlic paste.
See what other Food52ers are saying.