Watermelon Gazpacho
Take advantage of watermelon season with this simple, refreshing take on Gazpacho to help cool off on the hot summer days.
Ingredients
- 3 cups (400 g) watermelon, cut into large chunks
- ½ (90 g) red bell pepper, stemmed, seeded, and quartered
- ½ (30 g) jalapeño, stemmed, seeded, and quartered
- 1 (20 g) green onion, trimmed and quartered
- ½ (250 g) English cucumber, cut into large chunks
- ¼ cup (6 g) fresh cilantro leaves, cleaned, stems included
- 1 ½ cups (250 g) cherry tomatoes
- 1 Tablespoon fresh lime juice
- ½ teaspoon ground black pepper
- ¾ teaspoon kosher salt, optional
Directions
- Place the watermelon into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades, or until watermelon is blended smooth.
- Remove the lid and place the remaining ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 7. Pulse 5 to 8 times, or until vegetables are chopped to your desired consistency.
- Chill the gazpacho for at least 2 hours before serving.(This allows air bubbles to settle, flavors to meld, and ensures the soup is cold.)
Chef's Notes
- Jalapeños can range in heat from mild to spicier-than-you-thought. Keep this in mind and consider sampling a bit of your chile pepper before adding to ensure desired heat level.
- Try serving as an hors d'oeuvre in glass shooters for summer parties and outdoor events!
- Watermelon gazpacho is a hydrating and low-calorie dish. The watermelon adds natural sweetness and hydration, while bell peppers and tomatoes contribute to a robust vitamin C content. Cucumbers primarily offer hydration and moderate amounts of some key nutrients including fiber.
Ingredients
- 3 cups (400 g) watermelon, cut into large chunks
- ½ (90 g) red bell pepper, stemmed, seeded, and quartered
- ½ (30 g) jalapeño, stemmed, seeded, and quartered
- 1 (20 g) green onion, trimmed and quartered
- ½ (250 g) English cucumber, cut into large chunks
- ¼ cup (6 g) fresh cilantro leaves, cleaned, stems included
- 1 ½ cups (250 g) cherry tomatoes
- 1 Tablespoon fresh lime juice
- ½ teaspoon ground black pepper
- ¾ teaspoon kosher salt, optional
Directions
- Place the watermelon into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades, or until watermelon is blended smooth.
- Remove the lid and place the remaining ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 7. Pulse 5 to 8 times, or until vegetables are chopped to your desired consistency.
- Chill the gazpacho for at least 2 hours before serving.(This allows air bubbles to settle, flavors to meld, and ensures the soup is cold.)
Chef's Notes
- Jalapeños can range in heat from mild to spicier-than-you-thought. Keep this in mind and consider sampling a bit of your chile pepper before adding to ensure desired heat level.
- Try serving as an hors d'oeuvre in glass shooters for summer parties and outdoor events!
- Watermelon gazpacho is a hydrating and low-calorie dish. The watermelon adds natural sweetness and hydration, while bell peppers and tomatoes contribute to a robust vitamin C content. Cucumbers primarily offer hydration and moderate amounts of some key nutrients including fiber.
Ingredients
- 3 cups (400 g) watermelon, cut into large chunks
- ½ (90 g) red bell pepper, stemmed, seeded, and quartered
- ½ (30 g) jalapeño, stemmed, seeded, and quartered
- 1 (20 g) green onion, trimmed and quartered
- ½ (250 g) English cucumber, cut into large chunks
- ¼ cup (6 g) fresh cilantro leaves, cleaned, stems included
- 1 ½ cups (250 g) cherry tomatoes
- 1 Tablespoon fresh lime juice
- ½ teaspoon ground black pepper
- ¾ teaspoon kosher salt, optional
Directions
- Place the watermelon into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades, or until watermelon is blended smooth.
- Remove the lid and place the remaining ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 7. Pulse 5 to 8 times, or until vegetables are chopped to your desired consistency.
- Chill the gazpacho for at least 2 hours before serving.(This allows air bubbles to settle, flavors to meld, and ensures the soup is cold.)
Chef's Notes
- Jalapeños can range in heat from mild to spicier-than-you-thought. Keep this in mind and consider sampling a bit of your chile pepper before adding to ensure desired heat level.
- Try serving as an hors d'oeuvre in glass shooters for summer parties and outdoor events!
- Watermelon gazpacho is a hydrating and low-calorie dish. The watermelon adds natural sweetness and hydration, while bell peppers and tomatoes contribute to a robust vitamin C content. Cucumbers primarily offer hydration and moderate amounts of some key nutrients including fiber.
