Watermelon Gazpacho

No-cook, quick-&-easy heatwave fare for busy cooks

Total Time15

Keyword: Appetizers & Snacks, Dairy-Free (or can be), Gluten-Free (or can be), Low-Carb or Keto, Lunch, Quick & Easy, Sides, Soups & Stews, Vegan (or can be), Vegetarian (or can be)

Servings:

Calories: 177kcal

Equipment

a high-powered blender (like Blendtec or Vitamix)

Ingredients

1½ lbs watermelon flesh preferably seedless; cut into 1-inch cubes
3 large roma tomatoes halved, cored, & coarsely cubed
1 small cucumber coarsely cubed
12 oz roasted bell peppers in water peeled; drained but not rinsed; I like DeLallo, Trader Joe's, or Mt. Olive
1 avocado ripe; peeled, stone removed
½ small red onion chopped
1-2 cloves garlic minced
⅓ cup fresh mint leaves
3 tbsp olive oil extra virgin
3 tbsp sherry vinegar
1 tsp salt
½ tsp black pepper freshly ground
¼ tsp ground cumin optional
1 cup ice cubes optional; to thin the soup slightly and chill it fast
Optional toppings: a swirl of olive oil, homemade bread croutons, chopped mint, lightly toasted nuts or seeds (I like toasted almond slivers or pumpkin seeds), chopped gazpacho ingredients (cucumber, tomatoes, avocado)

Instructions

Combine all ingredients in a large bowl and mix. Transfer in batches into a blender or food processor. Puree each batch for 1 minute, or until the mixture reaches the desired consistency, and transfer to a clean bowl. Taste and season with extra salt, pepper and/or cumin if needed.
Refrigerate in a sealed container for 3-4 hours, or until completely chilled.
Serve cold, topped with your desired garnishes.
Stored in an airtight container, gazpacho will typically last for 2 to 4 days in the refrigerator. Some sources suggest it can be kept for up to a week, but the flavor is best when consumed within the 2-4 day range.

Nutrition