COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days
Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.
PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings
INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar
INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.
DETAILED RECIPE LINK:
The Must-Make Summer Dish (Gazpacho) | Julia at Home
For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.
Get our Gazpacho recipe:
Browse all JAH recipes:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning baking sheet:
Buy the winning peeler:
Buy our winning microplane:
Buy our winning pepper mill:
Follow Julia on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
White Gazpacho Recipe - Chilled Summer Vegetable Soup
Learn how to make a White Gazpacho Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy White Gazpacho Recipe!
Ciao Down with Quick Summer Gazpacho
SERVINGS: 6
PREP TIME: 15 MINUTES
COOK TIME: N/A
Ingredients:
• 1 jar (23 ounces) RAGÚ® Homestyle Thick & Hearty
Traditional Sauce
• 1 large English cucumber, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 large tomato, seeded, coarsely chopped
• 2 garlic cloves
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil, divided
• 1/4 cup finely chopped basil
• 1/4 teaspoon kosher salt
Instructions:
1. Place ingredients in blender. Blend or pulse until mixture is finely chopped, but not pureed, working in batches if necessary. Pour mixture into large pitcher or bowl. Cover and refrigerate at least 2 hours or overnight.
Tips:
- Finely chop additional cucumber and red bell pepper to use as a garnish.
- Leftover gazpacho can be used to make a creative Gazpacho Pasta Salad. Combine cooked and rinsed cavatappi noodles with leftover gazpacho, using about 3 cups cooked noodles for every 1-1/2 cups of gazpacho. Refrigerate at least 1 hour to let the flavors blend. Garnish with additional chopped basil, if desired.
HEALTHY SUMMER GAZPACHO & A LITTLE SPANISH LOVE STORY
Hello. Thank you for coming back for another recipe. This week I'm sharing one of my favourite healthy summer recipes that I make often when it's hot and I want to eat clean, lean and gluten-free. I first fell in love with gazpacho when I lived in Barcelona, Spain. This is an incredibly easy recipe and you can make gazpacho without bread and it's the perfect plant-based meal to aid digestion and keep you full. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
You can find my recipes and other information on moving to Italy, learning Italian or my filmmaking equipment on my website:
Please don't follow me on Facebook as that person is not me - they have stolen my identity for the past few years. You can follow me over on Instagram for daily inspiration from Italy and around the world to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion:
#gazpacho #summer #glutenfree
Classic Gazpacho | क्लासिक गाज़पाचो | Spanish Cold Soup | Sanjeev Kapoor Khazana
A Spanish classic cold soup made during the summer season.
CLASSIC GAZPACHO
Ingredients
3-4 medium tomatoes, quartered
3 white bread slices
1 medium red capsicum
1 medium green capsicum
1 medium cucumber
4-5 fresh basil leaves
3-4 garlic cloves
Salt to taste
2 tbsps white wine vinegar
¼ cup extra virgin olive oil + for drizzling
8-10 ice cubes
Topping
Fried croutons as required
Cherry tomato halves
½ small green capsicum, chopped
1 small onion, chopped
½ small English cucumber, chopped
Fresh basil leaves as rwuired
Crushed black peppercorns to sprinkle
Method
1. Cut the white bread slices into 1 inch pieces. Transfer into a bowl.
2. Cut the red capsicum in halve, deseed and roughly chop. Similarly, repeat the same with green capsicum. Transfer into the same bowl.
3. Peel the cucumber and roughly slice them. Transfer into the same bowl.
4. Add the tomatoes into the same bowl. Add the mixture into a grinder jar, add basil leaves, garlic cloves, salt, white wine vinegar, extra virgin olive oil, and ice cubes. Pour ¾ cup chilled water and grind into a fine mixture.
5. Transfer the mixture into serving bowls, garnish with fried croutons, cherry tomato halves, chopped green capsicum, chopped onion, chopped cucumber, and arrange some basil leaves. Drizzle olive oil and sprinkle crushed black peppercorns.
Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#SanjeevKapoor #gazpacho #gazpachorecipe #howtomakegazpacho