Watermelon Gazpacho

Watermelon Gazpacho Recipe from Italy: Refreshing Soup with Sweet Watermelon and Fresh Vegetables

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Watermelon gazpacho is a refreshing and flavorful summer soup that is perfect for hot days. This chilled soup is a twist on the traditional Spanish gazpacho, using sweet and juicy watermelon as the base instead of tomatoes. It is a great way to enjoy the natural sweetness of watermelon in a savory dish.

History

Watermelon gazpacho is a modern twist on the classic Spanish dish, gazpacho. Gazpacho is a cold soup made from raw vegetables and served as a starter or appetizer. The origins of gazpacho can be traced back to the Andalusian region of Spain, where it was traditionally made with tomatoes, cucumbers, bell peppers, onions, garlic, and bread.

Ingredients

8 cups of finely diced seedless watermelon (about 6 lb (2.72 kg) with the rind) [1]
1 medium cucumber, peeled, seeded and finely diced
0.5 red bell pepper, finely diced
0.25 cup of chopped fresh basil
0.25 cup of chopped flat-leaf parsley
3 tbsp of red wine vinegar
2 tbsp of minced shallot
2 tbsp of extra-virgin olive oil
0.75 tsp of salt

How to prepare

In a large bowl, combine watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil, and salt.
Using a blender or food processor, puree 3 cups of the mixture until desired smoothness. Transfer to another large bowl.
Repeat the pureeing process with another 3 cups of the mixture and add to the bowl.
Stir in the remaining diced mixture.
Serve the mixture at room temperature or chilled.
For make-ahead preparation, cover and refrigerate for up to 1 day.

Variations

Add a kick of heat by adding a diced jalapeno pepper to the mixture.
Garnish with crumbled feta cheese or diced avocado for added flavor and texture.
Substitute the basil and parsley with mint for a different flavor profile.

Cooking Tips & Tricks

Make sure to use seedless watermelon for this recipe to avoid any unwanted seeds in the soup.

- For a smoother consistency, puree all of the mixture in a blender or food processor. For a chunkier texture, only puree half of the mixture.

- Adjust the seasoning to taste by adding more salt or vinegar if desired.

- Serve the gazpacho chilled for a refreshing summer dish.

Serving Suggestions

Serve the watermelon gazpacho in chilled bowls garnished with fresh basil leaves and a drizzle of olive oil. Pair it with crusty bread or a side salad for a complete meal.

Cooking Techniques

Use a high-speed blender or food processor to achieve a smooth consistency.

- Adjust the seasoning to taste by adding more salt, vinegar, or herbs.

Ingredient Substitutions

Substitute red bell pepper with yellow or orange bell pepper for a different color and flavor.

- Use apple cider vinegar or white wine vinegar instead of red wine vinegar.

Make Ahead Tips

Prepare the watermelon gazpacho up to 1 day in advance and store it in the refrigerator. Stir well before serving and adjust the seasoning if needed.

Presentation Ideas

Serve the watermelon gazpacho in chilled bowls garnished with a sprig of fresh basil and a drizzle of olive oil. For a more elegant presentation, serve in shot glasses as a refreshing appetizer.

Pairing Recommendations

Pair the watermelon gazpacho with grilled shrimp skewers or a light salad for a complete meal. Serve with a crisp white wine or sparkling water for a refreshing drink.

Storage and Reheating Instructions

Store any leftover watermelon gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving and adjust the seasoning if needed. Serve chilled.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Vitamin A: 15% of daily value per serving

Alergens

This recipe is gluten-free and dairy-free. It may contain traces of nuts.

Summary

Watermelon gazpacho is a low-calorie and nutrient-rich dish that is high in vitamin C and vitamin A. It is a refreshing and hydrating soup that is perfect for hot summer days.

Summary

Watermelon gazpacho is a refreshing and flavorful summer soup that is perfect for hot days. This chilled soup is a modern twist on the classic Spanish dish, gazpacho, using sweet and juicy watermelon as the base. It is a low-calorie and nutrient-rich dish that is high in vitamin C and vitamin A. Serve the watermelon gazpacho chilled with a garnish of fresh basil and a drizzle of olive oil for a refreshing summer dish.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Watermelon Gazpacho. It was a hot summer day, and my friend Maria had invited me over for lunch in her garden. As we sat at the table, she brought out a big bowl of vibrant pink soup that smelled of fresh herbs and sweet watermelon. I had never seen anything like it before, and I couldn't wait to try it.

Maria explained that this was her grandmother's recipe, passed down through generations in her family. She had learned how to make it from her mother, who had learned it from her mother before that. The secret, she said, was to use the ripest, juiciest watermelon you could find, along with the freshest tomatoes, cucumbers, and herbs from the garden.

As I took my first sip, I was transported to a world of flavors and textures that I had never experienced before. The sweetness of the watermelon paired perfectly with the tangy tomatoes and crisp cucumbers, while the herbs added a fragrant freshness that lingered on my palate. It was a symphony of tastes that danced on my tongue, leaving me craving more.

I begged Maria to share the recipe with me, and she happily obliged. She walked me through each step, from chopping the vegetables to blending them together in a food processor. She taught me the importance of letting the gazpacho chill in the fridge for a few hours to allow the flavors to meld and develop.

Over the years, I have made this Watermelon Gazpacho countless times for family and friends, always receiving rave reviews. It has become a staple in my summer repertoire, a dish that never fails to impress and delight.

As I reflect on the journey that brought this recipe into my life, I am filled with gratitude for the friends and family who have shared their culinary wisdom with me. Each recipe is a treasure, a piece of history that connects me to the past and enriches my present.

I can only hope that one day, I will be able to pass down these recipes to future generations, just as Maria did for me. Cooking is more than just a way to nourish our bodies – it is a way to nourish our souls, to create memories and traditions that endure through the ages.

So as I sit here, savoring a bowl of Watermelon Gazpacho on a hot summer day, I am grateful for the gift of good food and good company. And I am reminded once again of the power of a simple recipe to bring joy and connection into our lives.