Chilled Watermelon Soup
This chilled watermelon gazpacho is a light, refreshing, and nourishing soup perfect for warm days. With juicy watermelon, crisp cucumber, sweet tomatoes, and fragrant basil, it blends into a smooth, savory-sweet dish served cold. It’s easy to prepare, meal-prep friendly, and naturally plant-based—ideal as an appetizer, side, or light lunch.
Equipment
- 1 Blender (high-speed recommended)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cups and spoons set
- 1 Mixing bowl (for toppings)
- 4 Serving bowls or cups
Ingredients
- 7 cups seedless watermelon cubed (divided)
- 1 pint cherry tomatoes halved (divided)
- 1 English cucumber chopped (divided)
- ½ medium red onion chopped (divided)
- 2 limes juiced
- 2 tablespoons extra virgin olive oil
- ⅓ cup fresh basil leaves about 25–30 leaves
- ½ teaspoon sea salt
Instructions
- Prepare and Divide the Fresh Produce: Start by washing all the produce thoroughly under cool running water to remove any dirt or residue. Pat everything dry with a clean kitchen towel. Cut the watermelon into bite-sized cubes, slice the cherry tomatoes in half, chop the cucumber into chunks, and dice the red onion. Once everything is cut, set aside roughly one-quarter of each ingredient in a small bowl—this reserved portion will be used later as a crisp, colorful topping for the soup.
- Load the Blender with Main Ingredients: Place the remaining three-quarters of the watermelon, cucumber, tomatoes, and onion into the pitcher of a high-speed blender. Add the freshly squeezed lime juice, extra virgin olive oil, fresh basil leaves, and sea salt. This combination will create the flavorful base of the gazpacho, balancing sweet, tangy, and savory notes in one refreshing blend.
- Blend Until Silky Smooth: Secure the lid on your blender and process the mixture on high speed for 1–2 minutes, or until the texture is completely smooth and velvety. Depending on your blender, you may need to pause once or twice to scrape down the sides with a spatula, ensuring no chunks remain. The goal is to achieve a uniform, drinkable consistency that pours easily but still feels satisfying on the spoon.
- Taste and Adjust the Seasoning: Before transferring the soup, take a moment to taste the blended mixture. If you prefer a brighter flavor, squeeze in a little extra lime juice. For more depth, add another pinch of sea salt. If your watermelon isn’t very sweet, you may balance it with a tiny drizzle of honey or agave (optional). Adjust seasonings now so the gazpacho has the perfect balance once chilled.
- Chill to Enhance the Flavors: Pour the blended soup into a large airtight container or a pitcher with a lid. Place it in the refrigerator and let it rest for at least 2 hours, ideally 3–4, to allow the flavors to meld and intensify. This chilling step also ensures the soup is properly cold and refreshing when served—a must for authentic gazpacho.
- Prepare the Fresh Topping: While the soup chills, return to the bowl of reserved vegetables. Dice the watermelon, cucumber, tomato, and onion into very small, uniform cubes. These bite-sized pieces will add a delightful contrast in texture and freshness when sprinkled over the smooth soup. Store the topping separately in a covered bowl in the refrigerator until it’s time to serve.
- Assemble and Serve the Gazpacho: When ready to enjoy, give the chilled soup a gentle stir. Ladle it into individual serving bowls or cups, filling each about three-quarters full. Generously spoon the prepared topping mixture over each serving for a burst of crunch and color. Optionally, finish with a drizzle of olive oil or a few extra basil leaves for garnish. Serve immediately while cold, and savor the refreshing, hydrating flavors of this vibrant summer soup.
Notes
- For best results, use seedless watermelon to avoid unnecessary seeds in the smooth soup.
- English or Persian cucumbers are ideal—they have thinner skin and smaller seeds. If using regular garden cucumbers, peel and deseed them.
- The soup benefits from resting in the fridge for 2–4 hours, allowing flavors to meld and the soup to chill fully.
- You can prepare this gazpacho up to five days in advance, making it a convenient option for meal prep or summer gatherings.
- The reserved topping adds crunch and visual appeal, so keep it separate until just before serving to maintain freshness.
