Credits: Unsplash
Credits: Unsplash
– 4 cups cubed seedless watermelon – 1 large cucumber, peeled and diced – 1 red bell pepper, seeded and diced – 1 small red onion, finely chopped – 2 cloves garlic, minced – 1/4 cup fresh lime juice – 2 tablespoons extra virgin olive oil – Salt and pepper to taste
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Credits: Unsplash
Wash and chop the watermelon, cucumber, red bell pepper, and red onion into small, uniform pieces.
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In a blender, add 3 cups of the cubed watermelon. Blend until smooth.
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To the blended watermelon, add the diced cucumber and red bell pepper.
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Pulse the mixture a few times until the cucumber and bell pepper are finely chopped but still have some texture.
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Stir in the minced garlic, lime juice, and extra virgin olive oil. Mix well.
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Taste the gazpacho and season with salt and pepper according to your preference. Adjust lime juice or olive oil if needed.
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Cover the gazpacho and refrigerate for at least 30 minutes to allow the flavours to meld and the soup to chill thoroughly.
Ladle the chilled watermelon gazpacho into bowls. Garnish with diced avocado, chopped cilantro, and crumbled feta cheese if desired.
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Serve immediately and enjoy the refreshing flavours!
Credits: Canva